Cacio di Roma, literally “cheese of Rome,” is a mild, semi-firm sheep’s milk cheese from Lazio, Italy.

• Milk: sheep’s, usually pasteurized
• Region: Lazio, around Rome
• Style: semi-soft to semi-firm
• Aged: about a month
• Flavor: mild and slightly sweet, with only a little of the sheep’s milk taste

Not Pecorino Romano

Cacio di Roma is often confused with Pecorino Romano, but they’re different cheeses. Pecorino Romano is hard, salty and protected (PDO), while Cacio di Roma is younger, milder and more of a table cheese.

How to use it

It melts well, so it’s used in everyday cooking: for example on paninis, on pizza, and in many other recipes.