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
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