A small, soft to firm, mild cheese made from the whey of cow, goat or sheep and available throughout Italy, especially central and southern Italy. In Campania it is made from the whey of sheep's milk and is called caciofiore; from cow or sheep's milk in Marche; from goat's milk in Capri and from sheep's milk in Tuscany. In Umbria it is likely to contain all three milks. It has a thin rind while the paste is ivory. It is tangy when made with sheep's cheese and buttery when made with cow's milk.