For centuries, sheep milk has always been transformed into cacio.
It has a cylindrical shape, a hard and wrinkled crust with a golden yellow color. The white texture is compact, with rare holes with a small diameter. It has a persistent and slightly spicy taste if well matured and a pungent odor rich in aromas, due to the pasture. It can be eaten fresh, as table cheese, or, after a long maturation period, grated on the pasta to enhance its taste.