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Caciotta Recipe

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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.
  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • 1-2 Basket Cheese Molds
  • Butter Muslin
  • Draining Mat
  • Large Covered Pot (with a raised draining plate as detailed in step 5A)