Casciotta

Produced in Umbria, Tuscany, and Molise, Casciotta is a firm, light golden-colored sheep’s milk cheese, although in some cases, cow’s milk may be added. Casciotta is made during cold months when the milk is heated, formed into a mold, and then salted in brine for up to two months, depending on the desired freshness and taste. A young Casciotta is creamy and delicate-tasting, but the cheese becomes increasingly assertive and sharper with age.