Caciotte

Caciotta, both fresh and aged, is a typical Italian cheese with a distinctive flavor.

A relatively recent creation, caciotta was created by shepherds who wanted a milder, less spicy cheese than pecorino, with a shorter maturation time. Pecorino, known for its long maturation, required a long time, so shepherds developed caciotta as a quicker alternative to produce. This cheese can be either fresh or semi-aged, meaning that it is stopped from maturing before it becomes too mature. The term "caciotta" comes from "cacio," a Latin word used since the 19th century to refer generically to Italian cheeses.

Caciotta can be made with various types of milk, including sheep, cow, goat, buffalo, or a combination of these, depending on the region of production.