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Sheep and Cow's Milk Caciotta of Lazio
History
It represents the result of centuries of breeding activities also in marginal areas, but with a traditional vocation for both sheep and cattle breeding. Like other kinds of cheese, it represented one of the energetic and easy-to-preserve foodstuffs at the shepherds' disposal during the mountain grazing period.
Current Production Area in the Park: Its production involves the Municipalities of Accumoli and Amatrice within the Park.
Description
A traditional product of Regione Lazio, it is prepared with sheep and cow's milk, varying in percentage according to the production period. Characterized by a short maturation process, it highlights top-quality features mainly deriving from the quality of milk, coming from animals grazing in the most favorable months of the year. The rounds have an average weight of about 1.5 kg and a more or less intense straw yellow texture according to the mixture proportions.
Product Availability: It is for sale all year round.
(photo by PN Gran Sasso)
