Cacio de Roma is a classic table cheese eaten in the region of Lazio and throughout southern Italy. The Sini Family began making Cacio de Roma over 35 years ago on a small farm in the countryside of Rome using same day sheep's milk collected from local shepherds. To make this cheese, the cheesemakers bathe the formed wheel in sea salt for 24 hours, then leave it to age on wood in cellars for just over a month. With a mild yet sweet and pleasant flavor, this cheese is a perfect addition to pasta, salads, or enjoyed on its own with a glass of Falanghina. Company History: Fulvi has been producing authentic Pecorino Romano and other sheep's milk cheeses in Lazio according to regional traditions since the late 19th century, with sheep's milk sourced from shepherds in Viterbo and Agro Romano.
