Cacio di Roma

Cacio di Roma is a traditional Italian sheep’s milk cheese produced in the Lazio region surrounding Rome. Semi-soft and creamy compared to firmer aged pecorinos, the cheese is made in a caciotta-style format and is prized for its mild, approachable character and smooth texture. The flavor is delicate yet savory, offering notes of sweet cream, fresh butter, toasted hay, and gentle sheep’s milk tang balanced by a clean, milky finish. Supple and versatile, Cacio di Roma melts beautifully and pairs well with crusty bread, olives, cured meats, light red wines, and classic Roman dishes.