Caciotta Romana of Aprilia

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Caciotta Romana of Aprilia

The Caciotta Romana is a dairy product typical of Aprilia.

It is a cheese made from sheep's milk. The ​feeding area is exclusively represented by the meadows and pastures of the Ager Romanus area.

The shape of the finished product is cylindrical and its weight varies between 1 and 3 kg.

The paste is soft or semi-hard: its maturation lasts between 40 and 50 days and takes place on wooden boards.

It has a straw-yellow colour and a delicate and slightly salty flavour.

It is traditionally produced from October to June.

The Caciotta Romana of Aprilia is a versatile product that can save many of your dinners.