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...y hard, salty and sharp. It is usually grated. It is different from normal cheeses because it requires more [[milk]] per pound, most water being lost in the p ...ly sharp taste. Vacchino romano is very mild in taste. Most of the romano cheeses made in the United States are made from cow's milk or with a mix of cow's m

{{Italian cheeses}} [[Category:Italian cheeses]]

{{Italian cheeses}} [[Category:Italian cheeses]]

The cheeses are cylindrical in shape and up to a kilo in weight. The period of ripening The [[List of Italian cheeses#C|List of Italian cheeses]] includes more than a dozen entries under the heading Caciotta.

...and [[Pecorino Sardo]] (from [[Sardinia]]). Unlike Pecorino Romano, these cheeses (which are not particularly salty) are generally eaten by themselves or in [[Category:Italian cheeses]]

{{Italian cheeses}} [[Category:Italian cheeses]]

...Scamorza in Bari is made from sheep milk. This is not necessarily true of cheeses called scamorza outside the [[EU]]. {{Italian cheeses}}

'''Liptauer''' is a spicy cheese spread made with [[sheep's-milk cheese]], [[goat's milk cheese]], [[quark cheese]] or cottage cheese. It is {{Italian cheeses}}

{{Italian cheeses}} [[Category:Italian cheeses]]

{{Italian cheeses}}

...heese|Gorgonzola]] and ''[[Castelmagno (cheese)|Castelmagno]]'' are prized cheeses of the region. Prosciutto Baciato is the regions style of [[prosciutto]] ma