Cacio Magno alle erbe

Cacio Magno alle erbe is an Italian cheese made from sheep's milk and is produced in Lazio

Cacio Magno alle erbe is an Italian cheese made from sheep's milk and is produced in Lazio

Production time: from September to June. Type of production: recovered.
Destination market: Local.
Product Description: It is a smooth, parallelepiped-shaped fatty cheese with a flavor of herbs and spices, with a straw-yellow paste and a gray-colored rind (to which the potato starch is sprinkled). Weight: 1.2 to 1.5 kg. Maturation: 20-30 days. Flavor: sweet and flavored with: arugula and / or olives and / or radicchio and / or chili peppers.
Elements of the traditional production process ": Milk derived exclusively from sheep that graze in the lower Sabina and soft potato starch is used during the curing period.
Materials used in the local tradition: Wooden tables for manipulating the shape and special places for ripening used according to the local tradition.
This is a recovered production in reference to an oral tradition of the inhabitants of the Lower Sabina and to secular historical documents, together with clues from the municipal archives and the historical presence of at least 25 years in local restaurants and shops in the area.
Also for the compilation of reports made by specialized magazines (Caseus - ANFOSC). Organic: Yes.
Source: Lazio Region - arsial.it. Typical and traditional products of Lazio - Quality Project in Agriculture.

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