Cacioricotta is a typical southern Italian cheese produced in the regions of Basilicata, Apulia and Calabria.

Cacioricotta is produced with a "hybrid" method of preparation, following both the steps used in the production of ricotta as well as hard paste cheese.

[1] To manufacture the cheese filtered milk is heated up until it reaches its boiling point; the liquid is then left to cool until it reaches a temperature of 38–40°, rennet is then added.

Due to the liquid reaching a temperature close to 90° whilst reaching its boiling point, curd, as well as casein and albumin, are integrated within the liquid, unlike ricotta where whey becomes a by-product.

[2][3] Cacioricotta is recognised as a prodotto agroalimentare tradizionale (PAT), and has the following variants in these Italian regions: