Caciotta

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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.

References

v t e Italian cheeses

PDO	Asiago Bitto Bra Caciocavallo Silano Casciotta d'Urbino Castelmagno Fontina Formaggio di Fossa Gorgonzola Grana Padano Montasio Monte Veronese Buffalo mozzarella Parmigiano-Reggiano Pecorino Pecorino Romano Pecorino Sardo Pecorino Siciliano Pecorino Toscano Piave Provolone Raschera Taleggio Toma Piemontese Valle d'Aosta Fromadzo Valtellina Casera

Non-protected varieties	Bel Paese Bocconcini Brös Burrata Cacio figurato Caciotta Caprino Casu marzu Crucolo Dolcelatte Galbanino Mascarpone Morlacco Mozzarella Paddraccio Pallone di Gravina Ricotta Robiola Rosa Camuna Scamorza Sottocenere al tartufo Stracchino Stracciatella di bufala

Manufacturers	Auricchio Parmalat Sterilgarda

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Caciotta

See also

References