€20-€30Roman Caciofiore in Rome
AI summary
Caciofiore Romano is one of Lazio’s oldest cheeses, made with sheep’s milk and vegetable rennet from cardoon flowers, just as it was in ancient Rome. Its soft, irregular paste—combining milky sweetness with a gentle bitter note—reflects the deep connection between pastoral life and the land. Every wheel is different, shaped by the season and the cheesemaker’s hand, making each tasting unique. Bringing it home means discovering the rural Rome of the Agro Romano, far from the monuments yet rich in tradition.
- Da assaggiare
- Tradizione secolare
- Artigianato caseario
- Esperienza autentica
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The product
What Roman Caciofiore is
Caciofiore Romano is a fresh or lightly aged sheep’s milk cheese made with vegetable rennet obtained from the cardoon flower. The paste is soft, sometimes creamy, with an irregular structure and a flavor that ranges from milky sweetness to a slight bitter note typical of vegetable rennet.
Each wheel is different: the result depends on the milk, the season, and the hand of the cheesemaker.
The roots
Origin and history
Cheeses made with vegetable rennet were already known in Roman times. Pliny the Elder describes the use of cardoon as a natural coagulant in Lazio. For centuries, Caciofiore remained a domestic and seasonal product made in the countryside of the Agro Romano. Today it is recognized as PAT – Traditional Agri-food Product of Lazio.
The context
Cultural significance
Caciofiore represents the oldest cheesemaking tradition of the Roman territory. It is a cheese linked to pastoral life and home consumption rather than large-scale production. It tells the story of an agricultural Rome that predates the very idea of the monumental capital.
Content reviewed by Trouvenir against provenance and cultural-context criteria.
Where to buy
Where to find Roman Caciofiore in Rome
• Artisanal dairies of the Agro Romano • Farmers’ markets and local farms • Specialty shops focused on Lazio products
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