Caciotta

{{Short description|Italian cheese}}

{{More footnotes|date=March 2013}}

File:A Caciotta Olives Cheese and Yellow Cheese in Osteria Ristorante Italiano.jpg

Caciotta, from the Tuscan {{Langx|it|cacciola|label=none}}, 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 {{convert|1|kg}} in weight.{{Cite web|url=http://www.milkonline.com/fiera/cheese/caciotta.htm|archive-url=https://web.archive.org/web/20061017183751/http://www.milkonline.com/fiera/cheese/caciotta.htm|url-status=dead|archive-date=2006-10-17|title=Caciotta|date=2006-10-17|access-date=2019-05-15}} 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.