The Italian region of Lazio boasts a vast array of traditional products, but cheeses undoubtedly play a central role in the ...

Coarsely grate the caciotta cheese (12) and as soon as the pasta is cooked, drain it, cool it under running water, and ...

But cheese is not the star of the show for us today ... Giovanni: Today we're going to make a soft, very moist caciotta. It tends to absorb a lot of humidity, so we'll obtain around 10% to ...

is the signature Alpine-style cheese. The flavor is “delicate” and “strengthens and becomes more aromatic with age.” Other varieties include caciotta, ricotta affumicata and formadi frant.