Caciotta genuina Romana is an Italian cheese made from cow's milk and produced in Lazio
Production area: Anguillara Sabazia (RM), Latina (LT), Roma (RM), Fiumicino (Rome), Fiumicino (Rome), Carpineto Romano (Rome), Rome (RM).
Production time: All year round, traditionally, from October to June. Destination market: regional and national.
Shape: cylindrical, with a pale yellow paste. Weight: 1 to 3 kg.
Maturing between 40 to 50 days, it has a slightly sweet and salty taste.
Elements of the traditional production process: 100% sheep's milk was used. These sheep are fed by Roman pastures. Size diversification (see data analysis) depending on the production period.
Materials used in the region: copper boiler, wooden boards for salting and curing the forms. Local rooms for ripening used in local tradition. Rooms for hot steam cooking.
Traditional product history: The true Roman caciotta is cited as one of the most historical of Lazio in the Atlas of local products "cheese", prepared by the National Institute of Rural Sociology.
Note: some companies have been identified by the organic method of production. Made with organic: No.
Source: Lazio Region - arsial.it. Typical and traditional products of Lazio - Quality Project in Agriculture.