« back to encyclopedia search results
One of the better variants of Caciotta; generally made with cows" milk but sometimes with mixed cows" and ewes", when it can be incorrectly called "Toscanello" (which should be 100% ewes" milk). See 'Caciotta'
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.