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Cacio Fiore is an Italian cheese made from cow's milk and is produced in Lazio
Production time: from November to June. Destination market: Local.
Product Description: This is a soft paste sheep's cheese made from unpasteurized milk. It is tile-shaped and weighs 0.5 to 1 kg. It usually matures for 40 to 60 days.
Elements of the traditional production process: technology related to the Columella text. To make it, raw milk and vegetable rennet (thistle) are used.
Materials used in the region: copper boiler, wood for the boiler, wooden planks for maturation, Debian and vegetable rennet (thistle) are also used to engrave the logo.
Places used in local tradition: Historic wineries.
The product described in the Columella text was forgotten. It was recently recovered by some dairy industries in the provinces of Rome, following an initiative of the local Chamber of Commerce. Made organic milk: no.
Source: Lazio Region - arsial.it. Typical and traditional products of Lazio - Quality Project in Agriculture.