Caciofiore of Columella

SlowFood®

Raw milk from pastures in the wild, with vegetable rennet

The Caciofiore is reproduced following an ancient recipe of two thousand years ago.

A group of small cheese producers from the Roman countryside

he decided to start making that cheese that was already so loved at the time.

Caciofiore from the Roman countryside

The wrinkled and yellowish crust encloses a soft and compact texture with small holes and a heart of surprisingly creamy cheese. The bouquet is deep and rich with hints of artichoke and field vegetables, the flavor is intense, unsalted, slightly bitter, enveloping and with a balanced fat note.

What makes this cheese unique is the use of vegetable rennet obtained from the petals of the thistle flower

An ancestor of Pecorino Romano, it is made by immersing the vegetable rennet obtained from artichoke or wild thistle flowers harvested in the summer in raw, whole milk.

Caciofiore External flora

It is square, almost 10cm high, it may have a layer of mold on the surface, just clean it externally with a wet cloth, the mold means that the cheese is continuing its maturation correctly.

Mature caciofiore can cost over one hundred euros per kg. An aged caciofiore has a much tastier, truly delicious aroma, often found on the tables of starred chefs.

Vegetarian cheese

Caciofiore di Columella is a vegetarian cheese

The flowers should be harvested on sunny, dry days when they are fully in bloom and have a deep purple colour. They must be cut with 15-20 centimeters of stem to be able to tie them and hang upside down, in the dark, for drying.

After 15-20 days, the stamens are removed being careful not to break them and are kept under vacuum. The preparation of the rennet is concluded by macerating the dried stamens in water and filtering the macerated which is added to the milk in infusion. Thanks to the proteolytic action of the enzymes of the flower, the coagulation of the milk takes place after about 60-80 minutes.

Ancient Lazio cheese Columella's Caciofiore

Caciofiore is produced only by six dairies in Lazio, in full respect of tradition.

Ingredients: raw sheep's milk, vegetable rennet, salt.

Packaging: Little box

Lazio cheese SlowFood® Presidium

The Presidium intends to support this recovery project.

Whole raw sheep's milk is used, without additives and lactic ferments, for a production that takes place between October and June, except for exceptions for those who practice transhumance in the pastures.

The Presidium producers raise sheep mainly of the Sardinian and Comisana breeds, with a minimal presence of mixed breeds, Massesi and Sopravvissane and, in part of the year, they leave them free to graze in what remains of the Roman countryside, once full of flocks that wintered here waiting to move to the mountains of Abruzzo in the summer.

The specification prohibits the use of silage and GMOs.

Weight of the cheese

We remind you that they are handcrafted products, so each slice of cheese is unique. The weight can vary by 50/60g.

HOW IS IT SHIPPED?

In the summer period, shipments are made only by refrigerated courier throughout Italy

In the winter period, shipments are made BOTH WITH "Patented Refrigerated Packaging" in 24/48H AND WITH "Refrigerated Courier". This service is only active in large Italian cities.

Deliveries in Rome and the Province are carried out only with our refrigerated vehicles

• PATENTED REFRIGERATED PACKAGING

We use a unique packaging in Italy, 100% disposable in paper. Made of cellulose fiber recycled and recyclable.

They are thermal pads designed to keep the temperatures of fresh food constant for up to 72 hours. Flexible and highly performing, superior performance to the pits in EPS.

We ship in the evening to reduce transport times, in this way in most Italian cities deliveries take place in less than 12h.

Service active in the winter period to reach distant cities in a maximum of 48 hours.

• REFRIGERATED COURIER

We use the best refrigerated couriers, shipments are active throughout Italy in the summer period while in the winter period only in large cities. This allows us to get the products to their destination as soon as possible.

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 Sergio's Cheese Island Pitzalis, Bracciano (RM) LAZIO