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An Italian word meaning 'little cheese'. This is only a general term and not directed at any cheese in particular - so may be made from the milk of any animal, generally from small producers; but some farmhouse unpasteurised versions are still produced. In the area around Umbria, one of the best is called 'caciofiore' - so named because it's made with a vegetable rennet extracted from the flower ('fiore') of the cardoon.

Cacio fiore, is made in winter from ewes' or goats' milk, flavoured with a little saffron, so slightly yellow in colour. See also "Bagozzo"; "Cacio Fiore"; "Caciotta del Fogliano"; "Caciotta di Urbino"; "Caciotta Toscana"; "Chiavara"; "Fresa"; "Toscanello"'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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