Cacio de Roma Cheese

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.

Ingredients:

Sheep milk, rennet, and salt.

Seasoning:

In a cold room at controlled temperature and humidity of about 60 days.

Physical characteristics:

Cylindrical shape with a straight heel of about 3.5 pounds.

Distribution:

Cold chain then cold storage and isothermal vehicles. Maximum care of the hygienic aspect.

Packaging:

Cacio de Roma cheese is packed in a vacuum-sealed plastic

Intended use:

Cacio de Roma Cheese is edible food for all, except for people intolerant to milk and milk proteins. 

Origin of milk: Italy

Characteristics of Cacio de Roma Cheese

Medium-aged sheep's milk cheese typical of the Roman countryside. It has a straw-colored rind with more or less cream reflections. The pasta turns out to be quite compact, slightly peeked. The greater seasoning gives it a strong and intense flavor.

Average nutritional values ​​per 100g Cacio de Roma Cheese

• Energy 1,633 kJ / 394 kcal

• Fat 32 g

• of which saturated fatty acids 17 g

• Carbohydrates 0.4 g

• of which sugars 0.4 g

• Protein 26 g

• Salt 1.5 g

• Calcium 600 mg (75% * NRV)

*Reference nutritional values

The creamy appearance and its intense aroma are basically due to the freshness of the milk and the fact that delivery takes place the day after production.

It has a cylindrical dimension with flat faces and straight sides. The rind is very thin or non-existent, oily, ivory or pale straw color. It can be covered with a thin black or transparent film. The pasta is hard, compact, crumbly with aging. White or ivory, it can have very fine, dense eyes and is regularly distributed.

Excellent at the end of a meal or accompanied by pears and broad beans. It is recommended to accompany it with aromatic red wine with a strong taste. It is also ideal for the preparation of appetizers, especially if accompanied by cold cuts, olives, and grilled vegetables.

Due to its particularly delicate taste, Cacio de Roma cheese is also suitable for children. It is known that children do not like particularly tasty cheeses but prefer soft and delicate flavors. Prepare for your children a nutritious and tasty snack: two slices of homemade bread or sandwich bread with a couple of slices of Cacio de Roma cheese inside. Excellent also slightly warmed. Furthermore, thanks to its characteristic softness, Cacio de Roma cheese can be dissolved in soups or soups.

In the Roman countryside, it is traditional to accompany Cacio de Roma cheese with homemade bread and fresh broad beans. Its use as a grater makes it an irreplaceable ingredient of many typical dishes, especially in central-southern Italy.

Preservation of Cacio de Roma cheese

In a refrigerator at + 8 ° C, not in contact with other foods that could vary their characteristics and flavor. To preserve its characteristics, Cacio de Roma cheese must be kept in the refrigerator wrapped with paper or cotton cloth and, to best appreciate its aromatic taste, it must be kept at room temperature for at least one hour befo

Suggestion: It is the classic table cheese with the aroma of a young sheep's milk and can be enjoyed as a snack, eat with salad, pizza, pasta. Since it melts very well, it is used in everyday cooking.

3.5 pound (1.5 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pasteurized sheep's milk, salt, rennet

Packaging: Vacuum-sealed Plastic

Aging: 30 days
Flavor: Creamy, tangy
Texture: Semi-soft, creamy
Color: Ivory
Aroma: Rich
Region: Rome, Italy

Product of Italy