Liptauer

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  Caciocavallo

  Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, especially mostly on the Apennine Mountains. Shaped like a tear-drop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind. The...
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  Ricotta cheese

  Ricotta (Italian pronunciation: [riˈkɔtta]) is an Italian dairy product made from sheep (or cow, goat, buffalo) milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein....

• Basket cheese

  Basket is a cheese made from cow's milk available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket).

• Casciotta d'Urbino

  Casciotta d'Urbino or Casciotta di Urbino is a type of Caciotta cheese, made in the Province of Pesaro and Urbino in the Marche region, central Italy. This cheese is generally made of between 70-80% sheep milk with 20-30% cows milk. First made in ancient times, this cheese, it is said was a...

• Caciotta

  Caciotta from the Tuscan "caciola" indicated a range of types of cheese produced especially in the central regions of Italy from the milk of cows, sheep, goats or water buffalo. The cheeses are cylindrical in shape and up to a kilo in weight. The period of ripening is brief and the soft, yellow...