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Caciofiore di Columella


“Caciofiore” cheese is a sort of ancestor of the Pecorino Romano cheese produced using rennet extracted from thistle flowers. According to Columella “it is convenient to coagulate the milk with lamb or goat rennet, even though it is also possible to use thistle flowers or safflowers” (“De Re Rustica”, 50 a.D). A yellowish rind contains an almost liquefied centre, incredibly creamy and with an intense flavour, lightly salted and slightly bitter.

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