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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.
