Cacio Sburrante

It cannot be called pecorino, but referred to as cacio or cheese since it is made not only with sheep milk, but with the addition of cow milk, which is why it is also called mixed or two-milk cheese.

This definition not everyone knows that it comes from the Latin word “caseum,” which through the years developed into caxo, then casio, cascio again, and finally finally settled into càcio.

In the processing of this cheese the curd is broken to a rather large size in fact it is called a “nut-nut” break, this the type of ferments used are the reasons why the paste will be particularly creamy.

The name comes from the fact that when a cheese tends to be very creamy, in our parts, it is called that it is “sburrante,” so it took this name, which has no connotations of vulgarity (depending on whether someone wants to find it there…), but at the limit wants to be nice and hilarious, like many of our other cheeses.

Another characteristic is the rind, which is flowery, hence edible, scented with fresh champignon mushroom and particularly different from the paste in terms of flavor as well as texture.