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Cacio cheese, Italian Sheep cheese made in Puglia
Combined geographical name: Province / e: Apulia Region Synonyms and slang terms: KES - CASU etc.
Product Brief description: The cheese has a cylindrical shape (diameter 26-30 cm, 6-12 cm barefoot) to flat plates. If mature, the crust is thick and dark brown. The paste is compact, tough and dry and has obvious, irregular holes. The flavor is intense, sometimes spicy, with a pleasant smell. If eaten fresh (before fermentation), or a month or so after production ('nciratu), it is more buttery, savory and sweet smelling. The production period is seasonal (mainly from October to May).
Area covered: Apulia Region. Description of methods of processing, storage and aging: Raw milk from sheep, goat's and cow's milk is added/filtered directly on to the copper plated weave cotton cloth or a fine mesh sieve and is heated to the end at 35 degrees.
| Type of Rennet | Animal |
| Aroma | Mild |
| Flavour | mild or strong |
| SUGGESTED WINE TYPE | dry or dry |
| Consistency | semi hard |
| SUGGESTED WINE COLOR | red or white |
| SUGGESTED HONEY TYPE | chestnut |
| Dough Processing Texture | pressed |
| Fat content | Fat |
| Processing Temperature | semi cooked |
| Crust | undefined |
| Temperature Treatment of milk | Raw |