Caciotta

From WOI Encyclopedia Italia
Jump to navigation Jump to search
Caciotta Cheese


Caciotta is a kind of cheese produced in many 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.

See also

The List of Italian cheeses includes more than a dozen entries under the heading Caciotta.

References


Italian cheese
Asiago · Basket · Bel Paese · Bocconcini · Bra · Brös · Burrata · Caciocavallo · Caciotta · Caprino · Casciotta d'Urbino · Castelrosso · Casu marzu · Crescenza · Crucolo · Dolcelatte · Fontina · Gorgonzola · Grana (Padano) · Liptauer · Mascarpone · Monte Veronese · Morlacco · Mozzarella (di Bufala Campana) · Parmigiano-Reggiano · Pasta filata · Pecorino (Romano, Sardo, Siciliano) · Piave · Provolone · Ricotta · Robiola · Romano · Scamorza · Sottocenere al tartufo · Stracchino · Stracciatella di Bufala · Taleggio · Toma