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Considered to be one of the traditional farmhouse cheeses that are rural and artisian in nature, this variety of cheese has been made in the Italian regions of Umbria and Tuscany for many years. It is produced from a blend of ewe and cow's milk that contains approximately 70% sheep's and 30% cow's milk. Popular throughout Italy, the Caciotta cheeses have a semi-soft texture with a creamy firm consistency, providing a flavor that ranges from mild to tangy as it ages. Often believed to be a cheese that is not equal to the Pecorino varieties which are made from 100% ewe's milk, the Caciotta cheeses are very flavorful and can be used in a variety of ways, similar to Pecorino. Caciotta cheese may also be referred to as Casciotta cheese.