Caciotta
Caciotta, from the Tuscan cacciola, is a range of types of cheese produced in Italy from the milk of cows, sheep, goats, or water buffalo.
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Caciotta marchigiana
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
- List of Italian cheeses, which includes more than a dozen entries under the heading Caciotta
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