<\/span><\/h2>\nThere are more than a dozen varieties of <\/span>caciotta<\/span><\/i> made in Central and Southern Italy, the best-known of which come from Tuscany. This semi-soft cheese is made primarily from cow\u2019s milk (from 60-90%), with sheep\u2019s milk as the remaining portion.<\/span><\/p>\nCaciotta Toscana<\/span><\/i> is made with pasteurized milk (whereas many Tuscan cheeses are made with raw milk) and it\u2019s usually only aged for 15-30 days. The result is a cheese that\u2019s firmer than a fresh <\/span>ricotta<\/span><\/i> but much softer than <\/span>pecorino<\/span><\/i>. Because it isn\u2019t aged very long, the overall flavor is mild and slightly sweet.\u00a0<\/span><\/p>\nYou might find <\/span>caciotta<\/span><\/i> on a cheese plate or inside a <\/span>panino<\/span><\/i>. And because it\u2019s softer than <\/span>pecorino<\/span><\/i>, it melts beautifully in a grilled sandwich. While <\/span>caciotta<\/span><\/i> is available during most of the year, it\u2019s said to be best in the spring when the grassy flavor of the milk is particularly sweet.<\/span><\/p>\n<\/span>Marzolino<\/span><\/span><\/h2>\nOnce upon a time, <\/span>Pecorino Toscano<\/span><\/i> was known as <\/span>cacio marzolino<\/span><\/i>, or \u201cMarch cheese,\u201d since that\u2019s when the cheese-making began. Today, <\/span>marzolino<\/span><\/i> is its own Tuscan cheese variety.<\/span><\/p>\nMade mostly in the Maremma, Crete Senesi, and Val d\u2019Orcia, <\/span>marzolino<\/span><\/i> is a sheep\u2019s milk cheese that gets aged for at least one month and up to six. The rind is a rusty red color from having been rubbed in tomato paste. The wheels of cheese are occasionally rotated against one another during the aging process, which gives them an almost-triangular shape.<\/span><\/p>\nThis is another cheese that\u2019s available year-round. But you\u2019ll be hard-pressed to find it outside the Chianti area where it\u2019s made. <\/span>Marzolino<\/span><\/i> has a flavor that some describe as sweet, like fresh milk, though it\u2019s also said it can get \u201cspicy with the seasoning process.\u201d It pairs well with Chianti wine, naturally, as well as fresh fruit or jam.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"
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