Cacio Di Roma
Cacio Di Roma is a semi-firm textured cheese from Lazio. It is made with pasteurized ewe's milk that is heated and then inoculated with lamb's rennet.

It's a creamy textured cheese with a mild, balanced flavor finishing with a touch of fruit. It's the essence of the classic Italian table cheese found universally in Central and Southern Italy. In is referred to as Caciotta for its small round form. 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 very well. Some typical uses are as a filling for ravioli, in salads, on pizza or for simple things like grilled cheese sandwiches.

Back to Ingredients