Caciotta

 

Caciotta is the term for a type of creamy, semi hard rural cheese from various regions of Italy. It may be made of milk of cow, goat, sheep or water buffalo, or a combination of milk from more than one animal. It is mild to tangy in flavor and creamy, semi-soft and firm in texture. The cheese's flavor varies with the milk that is used for making it. It has a soft crust, and the color becomes yellow with aging. The color of the cheese inside this crust is white or yellowish. It is produced in industrial and artisan set-ups. It is sometimes referred to as Casciotta cheese. It is produced in cylindrical shapes which weigh upto a kilo.

 

Caciotta is one of Italy's traditional farmhouse cheeses. The more aged variants are tangy in taste, while fresher ones have a mild flavor. The types of this cheese named after their places of origin include the Sardinian Dolce Sardo, the Pienzan Pientino and the Tuscan Caciotta Toscana.

 

Caciotta Cheese Recipes

The cheese is used in grated or diced form at various stages of preparation for various Italian dishes. Here are some of the various scrumptious dishes that use it as an ingredient-

  • Ricotta Gnocchi with Red Peppers and Caciotta: It is a dish consisting of gnocchi made of ricotta, egg, all purpose flour, salt and pepper, as well a sauce base made of onions, olive oil, salt, red bell pepper, chervil leaves and diced caciotta cheese.
  • Eggs in Purgatory: It is a dish made of eggs, tomatoes, onions, salt, extra virgin olive oil and pitted Gaeta oives. When the dish is cooked, it is sprinkled with basil and freshly grated cheese.
  • Baked Pasta with Ricotta: It is a cooked pasta dish containing beef. The cheese is mixed along with Ricotta during the preparation. The pasta, with intermittent layers of Parmigiano-Reggiano, is baked and served in pasta bowls.

 

Related Ingredients

The cheese is often compared to Pecorino, which is a type of ewe's milk cheese from Italy. Pecorino Romano is the best known variety of this cheese outside Italy. There are in total four varieties of this cheese, all of which enjoy protected designation of origin or PDO status under European Union regulations.

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