What is Caciotta:
As was the Italian farm tradition, a farm would often be a combination of both ewes, goats and, as time progressed, a mix of cows was also added. Later, even buffalo was used to make this cheese in southern Italy.
For convenience sake, many of the farms would have had this mix of all milk going into the same vat and making this one specific farm cheese. Hence, the makeup of this cheese today may be a range of 100% cows milk, ewes milk, or any combo of the three milks often labled 'tre latte'. Even all Buffalo milk versions were made.
Caciotta is considered to be one of the traditional farmhouse cheeses that are rural and artisan in nature, and many varieties have been made in the Italian regions of Umbria and Tuscany for many years.
The general term Caciotta includes a wide variety of soft cheeses produced in various Italian regions, especially of central Italy. The term usually refers to small-medium-sized cheeses (1.5-2.5 lbs.) of cylindrical shape with low height (2-4 inches) and diameter of 4-8 inches, made with cows milk (tipo dolce), ewes milk (tipo saporito/lazial) or both, and ripened from one to several weeks.
It was always best made in the spring when the wildflowers were blooming. This would be called "Cacio Marzolino", or "March cheese", and id known for its sweet and fragrant character.
The Caciotta cheeses have a semi-soft texture with a creamy firm consistency, providing a flavor that ranges from mild to tangy as it ages. The rind is yellowish, while the paste is soft, compact and a pale yellow color. The taste is sweet and resembles the taste of the milk. It keeps a long time in a cool and ventilated place, but once cut, it should be kept in the refrigerator, wrapped in a brine dampened cloth or a sheet of foil, and consumed within a short time to prevent it from drying out
Caciotta has many uses, for example, cut into cubes and added in green salads, but also in the preparation of cooked foods: hot filling for crepes while these are still in the pan or on the plate, or mixed with the eggs to prepare the omelettes. In addition, although not foreseen in the traditional recipe, it can turn into a sauce with the addition of egg yolks, add this sauce to the local pasta (pici .. a type of homemade spaghetti characteristic of the Senese) or your favorite pasta.
It has an intense aroma and a soft consistency, and its delicate flavour goes well with strongly flavored food such as cured ham, but also with sweet fig or cherry jam, honey, and above all with Tuscan bread. The sweet aroma of the Tuscan cheese is reminiscent of freshly milked milk and is perfect served with other typical Tuscan products like salami and wine.