Caciotta Romana
Caciotta romana is represented in Lazio’s traditional-food catalog by Caciotta genuina romana, a sheep’s milk cheese with a compact, straw-colored paste.
- Milk
- Sheep’s milk
- Catalog area
- Lazio
A regional recipe with variations
Caciotta genuina romana is produced throughout Lazio. Local dairies use raw or pasteurized sheep’s milk and different maturation schedules.
LazioWhat to pour with it
Frascati SuperioreTry Caciotta romana with Frascati Superiore in a comparative tasting.
Cesanese del PiglioTry Caciotta romana with Cesanese del Piglio in a comparative tasting.
Cannellino di FrascatiTry Caciotta Romana with Cannellino di Frascati in a comparative cheese-and-wine tasting.
CesaneseTaste Caciotta Romana with a wine made with Cesanese, choosing the bottle’s style to suit the cheese.
Ask how this wheel was made
Caciotta genuina romana is made with raw or pasteurized sheep’s milk, with curd processing, salting and maturation varying between Lazio dairies. Ask the maker how the particular wheel was made and how long it matured.
