Caciotta
Sign in to savethumb|Caciotta Caciotta, from the Tuscan , 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.
In the Vinony graph
Vinony's link graph records 101 inbound references to Caciotta, and connects out to mozzarella, burrata and geographical indications and traditional specialities of the European Union.
It sits within the topics Cow's-milk cheeses, Cuisine of Tuscany and Goat's-milk cheeses.
Vinony links it to 6 Wikipedia language editions.
~1 min read
Encyclopedic overview
2 sectionsContents
- See also
- References
thumb|Caciotta Caciotta, from the Tuscan , 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 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.
Excerpted from Wikipedia’s “Caciotta” article, available under the CC BY-SA 4.0 licence.