The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman produtcs

First salt cheese


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

In which farmhouses can you find this product?

In which producers can you find this product

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 is born from the passion of the Marella brothers, sheep farmers for generations. Originally transhumance was practiced: the herd was moved to
The company La Quercia srl, owned by Angelini Ercole and Latini Vittorio, was created with the aim of producing and marketing cheese and ricotta