Acceglio vs Caciotta
Acceglio
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Italy
- Place
- Piedmont
Acceglio is a fresh cow's milk cheese from Piedmont, in Italy. Makers use skimmed milk, and they produce it in summer, when milk from the mountain season is on hand. The cheese is pearly white, rindless, and meant to be eaten while it is still very fresh. The taste is lightly tangy and fragrant of milk, with no long-aged sharpness. It is a small local cheese, not a wheel built for distant trade.
Caciotta
Facts
- Texture
- Semi-soft
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Central and Southern Italy
Caciotta is a small cheese from central and southern Italy, and the name points to size more than to one fixed recipe. The word is a diminutive and means a little cheese. Wheels are modest rounds with a thin rind and a paste that is usually semi-soft. Dairies in those regions make it for the daily table, not as one famous mountain trophy. Milk and flavor change with the maker, so two wheels that share the name can still taste different.