Cacio de Roma


The Sini Family began making Cacio de Roma more than thirty years agon on a small dairy farm in the countryside of Rome.  Second generation master cheesemaker Domenico Sini uses same-day sheep's milk collected from local shepherds to produce Cacio de Roma in the same way as did his forefathers.

Once the cheese obtains its form and some texture, it is bathed in sea salt for 24 hours and then aged on wood in cellars for thirty days. The end result is a creamy textured cheese with a mild, balanced flavor finishing with a touch of fruit. The name "Cacio", meaning cheese, is generally used in Central and Southern Italy while "Formaggio" is more recognized word in the rest of Italy. It exemplifies the classic Italian table cheese.
Milk Source: Sheep
Texture:
Semi-Soft


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