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	<title>Caciotta di bufala cheese - Revision history</title>
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		<title>JuliaBalbilla at 15:49, 7 August 2012</title>
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		<updated>2012-08-07T15:49:45Z</updated>

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[[Image:Caciotta di bufala cheese.jpg|thumb|300px|right|Caciotta di bufala cheese]]&lt;br /&gt;
Caciotta di bufala is a [[Buffalo milk cheese|buffalo milk cheese]] produced from autumn until spring in the Valle dell&amp;#039;Amaseno (Amaseno, Julian, Villa S. Stefano, Prossedi) in the [[Italian]] region of Lazio.  It has a cylindrical shape with a height of 8 to 10 cm and a diameter of 4 to 5 cm.  The rind is white, the body is also white and compact and it has a strong characteristic flavour.  It is matured under vacuum in tightly stoppered [[Glass|glass]] containers.  Sometimes it is even made without [[Rennet|rennet]], using only the acidity of the [[Milk|milk]] with excellent results.&lt;br /&gt;
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{{CheeseContact}}&lt;br /&gt;
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]&lt;br /&gt;
[[Category:Buffalo milk cheeses]]&lt;br /&gt;
[[Category:Italian cheeses]]&lt;br /&gt;
[[Category:Lazio cheeses]]&lt;br /&gt;
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		<author><name>JuliaBalbilla</name></author>
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