Small, soft cheeses with delicate tiny holes, with a sweet taste and milky fragrance; they typically weigh around half a kilo and are sometimes aromatised with spicy chilli or Molisano truffle.
Caciotta is the name used in all of Central Italy and part of the South, to denote cheese production by the farmer-shepherd. It is a table cheese ideal if you want to fully savour the intense taste of the milk; it can be kept in a cool place or in the refrigerator.