The tradition & historical record
1 min read · 2 sourcesCaciotta, 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) 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. 1
The text above is adapted from the Wikipedia article “Caciotta”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. 1
Caciotta is Italian cheese, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. 2
The source record links this tradition to 4 external registers, which can be verified through the citation. 2