Mixed-milk cacioricotta is a traditional cheese from Puglia, Italy, made from a blend of cow's, goat's, and sheep's milk. This cheese combines elements of both ricotta and aged cheese, created by coagulating the milk with both rennet and heat. After curdling, the curds are drained, salted, and pressed into molds. Mixed-milk cacioricotta can be enjoyed fresh, typically within a few days, or aged for several months, during which it develops a firmer texture and a more robust flavor. It is commonly grated over pasta or used in salads, offering a delightful mix of milky, tangy, and slightly salty notes.