Caciotta Recipe

by New England Cheesemaking Supply CompanyUpdated 32 days ago

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Caciotta is a creamy, semi-soft cheese from central Italy, made with ewe's, cow's, goat's, buffalo's milk, or any combination. It is a beginner cheese, but it has an unusual step in the make process called the 'stufatura,' which means 'steaming' in Italian.

While traveling in Italy, this is one of the most common forms of cheese found on the Italian table. This cheese can be eaten fresh as a table cheese or as an ingredient in a favorite dish. The most noted presence is in the Pienza/Siena region of south central Tuscany but is also found, in various forms, throughout Italy.

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aging-time-under-2-months author-Jim-Wallace bulgarian yogurt c201 thermophilic intermediate new-england-cheesemaking recipe semi-soft skill-level-intermediate yield-2-pounds

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Description

Caciotta is a creamy, semi-soft cheese from central Italy, made with ewe's, cow's, goat's, buffalo's milk, or any combination. It is a beginner cheese, but it has an unusual step in the make process called the 'stufatura,' which means 'steaming' in Italian. While traveling in Italy, this is one of the most common forms of cheese found on the Italian table. This cheese can be eaten fresh as a table cheese or as an ingredient in a favorite dish. The most noted presence is in the Pienza/Siena region of south central Tuscany but is also found, in various forms, throughout Italy.