Caciotta from the Tuscan "caciola" indicated a range of types of cheese produced especially in the central regions of Italy from the milk of cows, sheep, goats or water buffalo.
The cheeses are cylindrical in shape and up to a kilo in weight. The period of ripening is brief and the soft, yellow rind surrounds a white, or yellowish body which is soft in texture and mild in flavour. Both artisanal and industrial production are common.
The List of Italian cheeses includes more than a dozen entries under the heading Caciotta.
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