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

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

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.