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Caciotta, 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) weight. [1] 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]
