Cacio of the Gargano
Place of Origin
Cacio is a cheese linked to the ancient tradition of Puglia sheep farming, especially to the period of transhumance from the Daunia mountains to the plains of Tavoliere delle Puglie.
It is produced with milk of sheep and goat fed on pasture in the Gargano area. With a golden yellow crust, when of short maturation, and on the brownish colour, when seasoned. The taste is flavourful and spicy with a pleasant smell.
The preparation of the Cacio cheese consists first in bringing the milk to temperature and then adding liquid rennet. The compound is then cut in pieces, shaped and salted in brine.
The maturing period of the product is of 2-3 months but it can last up to one year. During the maturation period the cheese is turned over, cleaned and sprinkled with extra virgin olive oil and vinegar.
Cacio is great eaten with pasta, use it to make the recipe of Bucatini cacio e pepe.
Cacio cheese pairs well with red wines of average strength.