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Caciotta, from theTuscancacciola, is a type ofcheese produced inItaly from themilk ofcows,sheep,goats, orwater buffalo. Caciotta has more than a dozen variations.
The cheeses arecylindrical in shape and up to 1 kilogram (2.2 lb) weight.[1] The period ofripening is brief and the soft, yellow rind surrounds a white or yellowish body which is soft in texture and mild in flavour. Bothartisanal andindustrial production are common.[1]
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