Cacio de Roma Cheese
Cacio de Roma Cheese is a cheese made from sheep's milk, aged for about 30 days. Typical cheese of Rome, it was born from the need, during periods of low milk production by sheep, to collect sheep's milk in the pastures around Rome and produce sheep cheeses. All the sheep's milk, with which this aged sheep's cheese is produced, is collected exclusively in the pastures of the Rome countryside.
Cacio Romano has a light-colored rind with more or less dark reflections and a compact and slightly glazed paste. By lengthening the seasoning, it takes on a stronger and more intense flavor. Excellent if combined with a side dish of salad or vegetables.
Type of Milk: Sheep
Ingredients: Sheep milk, rennet, and salt.
Age Time: At least 2 months