Cacio Magno

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

Production time: from September to June. Destination market: Local.
Product description: it is a fatty, soft cheese, parallelepiped in shape, with a yellow and light gray interior (due to starch spraying). Weight: from 1.2 to 1.5 kg; Maturation: from 20 to 30 days. Sweet taste.
Elements of the traditional production process: the milk is derived exclusively from sheep that graze on pastures in the lower Sabina, which is tender. There is also a use of potato starch during the ripening period.
Materials used in local tradition: Wooden tables for manipulating the shape and special places for ripening. Way of processing and salting: according to the traditional historical preservation of the product.
This is a recovered production in reference to an oral tradition of the inhabitants of the Lower Sabina and secular historical documents, where the clues from the municipal archives and the historical presence of at least 25 years in local restaurants and shops of the city were also collected. zone. The production reported by specialized magazines (Caseus - ANFOSC) was also taken into account.
Made with ecological method: Yes.
Source: Lazio Region - arsial.it. Typical and traditional products of Lazio - Quality Project in Agriculture