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Tuscan Caciotta


A widely available Tuscan product, it is to be found mainly in the Maremma area. It is produced with mixed milk in accordance with the long-lasting traditions of central Italian Caciottas.

Organoleptic characteristics
Aspect: compact, yellow paste with rare holes
Taste: sweet, fresh with traces of sheep’s milk
Serving suggestions: White wines. Hot green tomato preserve. Tuscan unsalted bread
Technical characteristics
Milk: full fat, raw or pasteurised, cow and sheep’s milk
Production method: artisan and industrial Paste: cooked, pressed
Paste: cooked, pressed
Salting: dry
Ripening: at least 15 days
Production period: throughout the year
Fats: 40 % F-Dm
Weight: 0.5 – 0.8 kg
Size: 10-15 cm diameter, h. 8-10 cm
Producers: dairies in Tuscany