Cacio di Genazzano
Genazzano Cheese
A pecorino from the edge of the Roman metropolitan area, first written of in the 1600s though the method is older. The milk comes from Comisana, Sarda and Massese sheep and their crosses, grazing through the season on pasture full of dandelion, wild oat, amaranth, mallow, cardoon and sowthistle, over volcanic tuff and many springs, and that is what the cheese tastes of.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
Cave and Genazzano, between the Monti Prenestini and the Valle del Sacco
How it is made
Made from September and October to May with raw milk from two milkings, poured into tin-lined copper cauldrons and warmed to 35 to 37 degrees depending on the season, the rennet diluted before it goes in.