“ Type: Cereal Bars „
Caciotta is a bit of a general name for various briefly ripened cheeses from Italy, these could be from goat, cow, sheep or even buffalo cheese.
The one I'm going to be reviewing, is the one most commonly found in Tuscany. "Amiata Caciotta Toscana", this tends to come in a 1kg oval but it probably wouldn't have been wise of me to consume that much during my short stay, especially considering I wanted to try out various cheeses.
Instead I brought a small 100g slab, the outer skin was a whiteish yellow rind which coated a soft runny white center which proved incredibly gooey when cut into, a gunky texture which when hanging from a knife didn't drop but stretched like something from Halloween.
I expected a strong flavour and that would have been fine but what I got was a mild milkly flavour difficult to describe but neither strong nor bland and definitely moreish. It goes well with a strong tasting bread, tomatoes and wine.
Definitely recommend this one but make sure you combine it with something with a strong taste or it may be a bit too bland.