Cacio de Roma an Italian semi-soft cheese made using sheep's milk, made in the countryside of Rome, Italy. Cacio means cheese, is used in most of the parts of Italy. This cheese in the form of a small round is reffered as Caciotta, while in the rest of Italy it is known as formaggio. The cheese is aged for about one month, during which it develops a tangy flavour and creamy texture.  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.


5 ratings


8 months ago

"Lemony," tastes like a slightly more refined string cheese


a year ago


a year ago

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