Caciotta
Italian cheese
Caciotta, from the Tuscan cacciola, is a type of cheese produced in Italy from the milk of cows, sheep, goats, or water buffalo. Caciotta has more than a dozen variations.
The cheeses are cylindrical in shape and up to 1 kilogram (2.2 lb) weight.[1] 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.[1]
See also
Italy portal
Food portal
References
- ^ a b "Caciotta". 2006-10-17. Archived from the original on 2006-10-17. Retrieved 2019-05-15.
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varieties
- Bel Paese
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- Caciotta
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- Auricchio
- Granarolo
- Parmalat
- Sterilgarda
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