Caciotta

Caciotta is a semi-soft cheese made in various regions of Italy, using cows’, ewes’ or goats’ milk. It is round and weighs about 1 kg (2¼ lb). When young and fresh it has a very mild flavour which makes it ideal for children: if matured for about a month, the rind yellows slightly but the cheese stays white although it has a stronger flavour. The most important regions for caciotta are Tuscany, Marche, Lazio, Umbria and Puglia, although the cheese from Tuscany is the best-known and most sought-after. In many regions this name is used to describe a different product, but always one to be eaten as a very young table cheese or for cooking. Caciotta is ideal to eat together with fresh broad beans, accompanied by good bread and a glass of red wine.