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Caciocavallo is a semi-hard, spun paste cheese. The production method involves the coagulation of milk at 36-38°C with the addition of liquid calf rennet, rarely of kid in paste. Most producers prefer to process raw milk, while others pasteurise it. Once the clot has formed, the curd is broken to obtain granules the size of a hazelnut. Then the dough is left to mature under warm whey for a variable time between 4 and 6 hours. At this point, the spinning test is carried out by immersing a piece of curd in hot water. If it stretches, a cord is formed that is then modelled manually or mechanically to obtain the truncated conical shape with or without a head. In some cases the shape is cylindrical. The cheese is then immersed in cold water for the firming phase and then salted in brine for 6-12 hours depending on the size. Then the cheese is tied in pairs, suspended at the perches and left to dry. It is then transferred to the ageing room where it stays for a period ranging from a few days to 3-4 months.

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