Cacio de Roma (literally, “cheese of Rome”) is a semi-firm textured cheese from Lazio, Italy. It is made with pasteurized sheep’s milk. It’s quite mild in flavor, similar to Manchego, with a firm texture that is pliable instead of dry.  I really think it tastes somewhere in between a provolone and a parmesan.  There definitely is very little sheep’s milk taste.

Apparently it’s also a wonderful melting cheese that you can use for paninis, pizzas and in many other recipes.  Supposedly it’s a very common table cheese in Italian homes according to Mario Batali.