How The Most Ancient Roman Pecorino Cheese is Made in Italy (Caciofiore) | Claudia Romeo

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Caciofiore is a sheep’s milk cheese made in the Roman countryside in Italy with a 2,000 year old recipe. This cheese has often been referred to as the “original pecorino” or the “ancient pecorino”. It’s named after Lucius Junius Moderatus Columella, a Roman agronomist who noted the cheese’s recipe in his research. Caciofiore is made with a special type of vegetable rennet made from a local variety of artichokes, cardoons, that grow in abundance in the Roman countryside. I visited L’Isola del Formaggio, a local dairy in Bracciano, Italy to learn more about caciofiore.

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I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!

How The Most Ancient Roman Pecorino Cheese is Made in Italy (Caciofiore) | Claudia Romeo
#caciofiore #italianfood #cheese

CHAPTERS
00:00 Intro
00:57 Cardoon rennet
04:40 Filling the caciofiore molds
06:05 The Pitzalis family history
07:00 The origins of caciofiore and who was Columella
10:15 The aging cellars
14:38 Tasting caciofiore

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