Caciotta di Montemauro is an Italian cheese made with a mixture of milk and produced in Canevare di Fanano (MO)
Made with sheep (2/3), goat (1/6) and buffalo (1/6) milk. Matures in 7-8 months.
It has a cylindrical shape with flat and striped faces. Weight: 0.8 to 2.5kg. Its bark is of a color that ranges from yellow to rusty gold. The paste is compact, with round and slotted holes, and has a sweet taste.
It is made from the end of October to the end of June in the city of Bristol, in Montemauro (RA).