Caciofiore della Campagna Romana
Roman Countryside Caciofiore
Something like an ancestor of Pecorino Romano, but set with vegetable rennet made from the flowers of globe artichoke or cardoon, which was ordinary practice in Roman antiquity. The rind is wrinkled and yellowish over a soft compact paste with small eyes and a surprisingly creamy heart; the taste is strong and a little bitter.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
rural areas around Rome
How it is made
The flowers are gathered in summer for the rennet. Made from October to June, from raw milk.