Caciotta vs Robiola
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.
Robiola
Facts
- Texture
- Soft
- Type
- Bloomy rind
- Rind
- Bloomy rind
- Country
- Italy
Robiola is a soft Italian cheese sold in small rounds, squares, or little drums. The paste is creamy and pale, and many pieces wear a thin white rind. A very young one tastes fresh and lactic, with a bright mild tang. A slightly older one tastes richer, with a gentle mushroom note from the rind. The name covers a family of cheeses rather than one single recipe, so two packs can differ.