Mitica Cacio de Roma Cheese

Italy is famous for it’s regionally-specific cuisine. Each region of Italy has its own pasta shape, sauce, wine, or cheese that’s a point of pride. Rome is the same, working from thousands of years of perfecting their unique dishes. Cacio de Roma is a classic Roman table cheese that is an essential ingredient of some of Rome’s most famous dishes. Cacio (pronounced KAH-cho) is just an ancient word for cheese, and “de Roma” just means “of Rome. This “cheese of Rome” is made in the farm lands outside the city, using sheep milk, and then aged one month. The texture is semisoft and slightly creamy, with a light flavor reminiscent of sheep’s milk, but not too gamey. It is a table cheese: a versatile style that can be put on the table to be used by whomever, for whatever, throughout the day. It can be nibbled, or cooked with, shaved over pastas, salads, and soup. In recent years the pasta dish Cacio e Pepe has become very popular in the U.S. This cheese is perfect for recreating this dish in your home.