Caciofiore is an Italian cheese made from sheep's milk in Puglia
Caciogargano is the same Cacio, but without the steam stage. Maturation: not done.
Characteristics of the finished product: Height: Variable. Diameter: variable. Weight: 0.4 to 1.5 kg.
Cylindrical. It has no bark. Mass: white and smooth. Aroma: pleasant. Taste: sweet, buttery.
Production area: Foggia, Manfredonia. Production time: from November to May.
Notes: This cheese is featured often, as it is also a Caciogargano, under the name Caciotta Foggia.