Cacio de Roma (Lazio)(Sheep's Milk) 2/4#

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4 Lbs(4 Lbs drained weight)

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  • Description
  • Tasting Notes
  • Food Pairing
  • Ingredients
  • Nutrition Facts
This creamy, semisoft sheep’s milk cheese is manufactured in the countryside of Rome. Aged on wood in cellars for 30 -60 days. The end result is a creamy textured cheese with a mild, balanced flavor with a slightly fruity finish. It is the essence of the classic Italian table cheese found universally in Central and Southern Italy. In Italy, this type of cheese is referred to as a Caciotta (Kah-CHO-ta) for its small round form. "Cacio", meaning cheese, is generally used in Central and Southern Italy while "formaggio" is the more recognized word in the rest of Italy. Not only is it enjoyed as a table cheese either before or after a meal, it is also used in everyday cooking as it melts exceptionally well. It is used as a filling for ravioli, grated or cubed in salads, on pizza and for simple sandwiches like grilled cheese, for instance. This cheese is semi hard, mildly peppery and slightly acidic
Rich, sweet, mild flavors mingle in a paste that is minimally salty and sheepy.
While a traditional table cheese, Cacio de Roma® is also a workhorse cooking cheese. An excellent shredder and melter, it can be simply planed over a salad, or used on pizzas, lasagnas, and panini. Serve with a fragrant, crisp white or a medium-bodied red
Pasteurized sheep milk, rennet, salt