View source for Caciotta di Montemauro

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|description=Caciotta di Montemauro is produced from late October to late June in the town of Brisighella, in the Montemauro area of Emilia-Romagna
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[[Image:Caciotta di Montemauro.jpg|thumb|300px|right|Caciotta di Montemauro]]
[[Caciotta di Montemauro]] is produced from late October to late June in the town of 
Brisighella, in the Montemauro area of Emilia-Romagna.  It is made with two thirds [[Ewes' milk|ewes' milk]], one-sixth [[Goats' milk|goats' milk]] and one-sixth [[Buffalo|buffalo]] [[Milk|milk]].    It matures in 7-8 months and has a cylindrical shape with flat sides.  It weighs 800g-2.5kg and has a  golden yellow to russet rind with a  compact interior, and had a sweeter taste than [[Pecorino]].

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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Mixed milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Emilia-Romagna cheeses]]

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