The cheese known as Cacio Fiore or Caciotta is renowned for having appeared for the first time in 1931 in the Italian gourmet guide published by the Touring Club of Italy. It is particularly delicate since it is made with raw, whole milk and is very precious, particularly appreciated in Umbria where it is used to prepare Torta al Testo, a flatbread filled with slices of caciotta cheese and wild greens. It can also be served as a main dish, appetizer or dessert, sliced and added to sandwiches or tasty salads.
Description
Semi-soft cheese made with cow’s milk in 1.5-3 kg sizes. Soft and smooth consistency with a sweet taste. Aged for 15-20 days.
Production area
Throughout the Region of Umbria.
