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First salt cheese

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The name of this cheese is strictly related to its age: in fact, it is sold straight after salting. The history of this cheese is closely related to that of Pecorino cheese; it represents its fresher and less salted version. The production of “Primo Sale” has developed in the last 50 years thanks to the cold chain and to satisfy consumers who do not appreciate mature cheeses.

“Primo Sale” is a fresh cheese produced generally from ewe’s milk, but often from goat’s milk as well. Raw or pasteurised milk is heated to 35-36 ^oC (95-97 ^oF) and coagulated with calf or lamb rennet. After 20 minutes, the curd is broken in hazelnut-sized grains pieces and placed in moulds. It is then cooked to drain off the whey and brine or dry salted.

This product is part of the historic tour

The Aurelian Way

In which farmhouses can you find this product?

Acquaranda

Agricoltura Capodarco

Agricoltura Nuova La Perna

Al Giovenzano

Castello di Corcolle

Fattoria I Due Casini

I Casali del Pino

I Quattro Ricci

Il Cavallino Rosso

Il Rifugio dei Cardinali

L’Oca Bianca

Monte dell’Olmo

Vallemaggio

In which producers can you find this product

Azienda Agricola Damigelli Franco

The Damigelli farm started up as a family-run enterprise in 1960. A few years later it opened a shop selling beef and, subsequently, a

Azienda Agricola Onori di Oscar e Gasparino

The Onori family has been devoted, with passion and care, to raising sheep and processing their milk for over half a century. This tradition

Azienda Agricola Scialanga

This family-run farm started producing milk in 1967, and was then sold to the Centrale del latte di Roma (big milk-producing firm in Rome).

Azienda Agricola Terraroma

The farm is managed directly by the Marzantonio family and produces milks, meat and vegetables. Open all year-round, the farm sells fresh milk, meat

Azienda Agricola Valente Giovanni

The farm’s dairy produces and transforms sheep milk, making the quality of the products a priority. Yoghurt, ricotta cheese, salted ricotta cheese, giuncata cheese,

Azienda Zootecnica di Pitzalis Bruno

This livestock farm is immersed in the green of the Roman countryside between Bracciano and Anguillara Sabazia. The Pitzalis family raise, with true passion,

Caseificio De Juliis Enio e Figli srl

“Evolved craftsmen”. This is how the De Juliis brothers define themselves, happily telling of their working day, which begins at 5 AM when it

Caseificio La Pometina

The family that owns this dairy farm originally comes from Emilia Romagna region but has found, in the Agro Pontino, an ideal environment for

Eredi Stocchi

Domenico Stocchi’s knowledge has been in part acquired in the halls of the Agrarian Institute, but more importantly it is the fruit of direct

Formaggi Boccea s.r.l.

Formaggi Boccea is born from the passion of the Marella brothers, sheep farmers for generations. Originally transhumance was practiced: the herd was moved to

Formaggi La Quercia

The company La Quercia srl, owned by Angelini Ercole and Latini Vittorio, was created with the aim of producing and marketing cheese and ricotta

L’isola del Formaggio di Sergio Pitzalis

The farm raises sheep – which graze freely in the Bracciano hills and in winter are fed with natural food such as barley, hay,

MozzaRé – Terra Mia s.r.l.

In an old 19th century farmhouse, recently restructured, the dairy farm Mozzaré’s activities are in full swing. Every day it produces, and this can

Another Cheese products

Ricotta Romana PDO

Pressato a mano di Columella

Pecorino cheese aged in natural caves

Pecorino Romano PDO

Mozzarella

Marzolino

Giuncata

Canestrato

Caciotta Genuina Romana

Caciofiore di Columella

Caciocavallo

© Agro Camera - Azienda Speciale della Camera di Commercio di Roma

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