CacioRicotta di bufala is an Italian cheese made from buffalo milk and produced in Lazio
Product discovery and production areas: Amaseno (FR).
Production Period: throughout the year: Destination market: Local, it is a production oriented to immediate consumption.
Product Description: It is a cheese that has whey proteins; It has a cylindrical shape and its size varies between 100 and 300 g. Its maturation is for at least 60 days, but it can also extend up to 1 year. It has a flavor that goes from sweet to salty depending on the time of maturation.
Ingredients: 100% buffalo milk, milk that has not been refrigerated and is processed immediately after milking, heat treated and that after curd is salted and manually molded, with a special maturation and storage system.
Materials used in the local tradition: Cages, wooden boards, glass jars or earthenware and special premises used in the local tradition as historical cellars for maturation and post-salting and drying.
Traditional history of the product: the history and preparation of this product has been compiled by oral tradition and with data collected in the municipal archives in conjunction with the historical presence in local restaurants.
This cheese is also registered in the municipalities of Giuliano di Roma (FR), Villa s. Stephen (FR) and Prossedi (LT).
Organic: no. Source: Lazio Region - arsial.it. The typical and traditional products of Lazio - Quality Project in Agriculture.