Caciotta misto pecora is an Italian cheese made with a mixture of milk and produced in Lazio
Production area: San Apolinar (FR), Fiumicino (Rome), Fiumicino (Rome), Cassino (FR), Cassino (FR).
Production time: throughout the year.
Type of production: local and national.
This is a cheese made from mixed raw sheep's milk and cow's milk (semi-cooked), sometimes flavored. Maturation: up to 30 days. Weight: 0.7 to 1.6 kg. This cheese has a yellowish straw color and a sweet flavor. Sometimes in the production of traditional semi-cured cheese, mixtures of milk, rennet paste or in semi-raw-cooked cheese are used, treatments are used during ripening.
Materials used in the region: Copper boiler, wooden boards, special rooms for the maturation of local tradition: historic cellars, caves.
This cheese is traditionally associated with the production of authentic caciotta from Roman times due to the lowering of sheep's milk. In fact, the technology is sufficiently similar (especially in the semi-cooked type), while the differences are mainly associated with the ripening process (shorter in the mixed type) and taste (sweet in the mixed milk type). .
Source: Lazio Region - arsial.it. Typical and traditional products of Lazio - Quality Project in Agriculture.