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This is a creamy, firm but pliable sheep's milk cheese manufactured in the countryside of Rome and aged for about four weeks. Cacio di Roma (or cacio romano) is a classic table cheese from central Italy which is mild, yet flavorful with sweet and tangy notes.
There are many ways to incorporate cacio into everyday cooking, as it melts beautifully. It is often used to make the regional spaghetti with cacio e pepe sauce. It will also be much appreciated served on a cheese plate.
Origin: Italy - Lazio
Milk: Sheep
Texture: Semi-Hard
Weight:
Approx. 0.50lb
Vacuum packed
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