WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.
She will be greatly missed.
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| Caciotta
Language: Italian
Description: A small, soft to firm, mild cheese made from the whey of cow, goat or sheep and available throughout Italy, especially central and southern Italy. In Campania it is made from the whey of sheep's milk and is called caciofiore; from cow or sheep's milk in Marche; from goat's milk in Capri and from sheep's milk in Tuscany. In Umbria it is likely to contain all three milks. It has a thin rind while the paste is ivory. It is tangy when made with sheep's cheese and buttery when made with cow's milk.
Pronounced: kah-CHYOHT-tah
Gender: N/A
Ethnicity: Italian
Most frequent country: Italy
Also known as: Casciotta
See places: Italian food and cuisine
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