CACIOTTA ROMAGNOLA The rearing of sheep for the production of “cacio” can be traced back to the first century in Romagna. In 1st Century Rome, Pliny the Elder’s historical documents have references to a pecorino cheese “sarsinate”, coming from the Sarsina Valley in the Cesena area. Through the centuries, it has become a traditional product of the upper-mid hills of Romagna, concentrated in the valleys of the Provinces of Forli’- Cesena and Rimini. It has a regular round shape and is traditionally produced by cheesemakers who use only milk from their own animals. Pecorino comes from curdling raw sheep’s milk and is found in shapes weighing from about 0.8 to 1 kg or even more and can be eaten semi-mature (after 20-30 days) or mature (after over 60 days). The length of maturing determines the appearance of the cheese, as well as its taste: it is softer and sweeter when semi-mature and sharp and tangy when mature. The “pecorino/caciotta romagnola” is used to produce “formaggio di fossa” (cheese which is left to mature in underground pits).
Pecorino Ubriacone Stagionato in Vinaccia (Drunk Pecorino Seasoned in Wine Barrels) is a variation on the product described above. The traditional ageing of the cheese takes place in wine barrels which have just been emptied of black grapes after the grape harvest and wine production, and gives the pecorino a sharp taste, but a sweet wine smell, and it is particularly soft inside even in cheeses left to mature for more than a year. It is mainly produced between September and November. 

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