 | This article includes a list of general
references, but it lacks sufficient corresponding
inline citations. (March 2013) |
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
References
- ^ a b "Caciotta". 2006-10-17. Archived from the original on 2006-10-17. Retrieved 2019-05-15.
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
| This article includes a list of general
references, but it lacks sufficient corresponding
inline citations. (March 2013) |
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
References
- ^ a b "Caciotta". 2006-10-17. Archived from the original on 2006-10-17. Retrieved 2019-05-15.
|
| This cheese-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |