Cacio de Roma is a classic table cheese eaten in the region of Lazio and throughout southern Italy. The Sini Family began making Cacio de Roma over 35 years ago on a small farm in the countryside of Rome using same day sheep's milk collected from local shepherds. To make this cheese, the cheesemakers bathe the formed wheel in sea salt for 24 hours, then leave it to age on wood in cellars for just over a month.
With a mild yet sweet and pleasant flavor, this cheese is a perfect addition to pasta, salads, or enjoyed on its own with a glass of Falanghina.
This item is prepared by our cheesemongers and ships directly from our salumi & formaggi counter at Eataly Chicago. If you are ordering any salumi & formaggi items, they will ship separately from all other items that you order. To ensure the freshness of your Salumi & Formaggi, this item ships separately overnight with a $35 shipping fee. Orders placed Monday through Wednesday will ship by Thursday of the same week. Orders placed from Thursday through Sunday ship by Tuesday of the following week.