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Cacio
a forma di limone
The “cacio” with its lemon shape is a typical cheese of
Metauro valley obtained with bovine milk of local origin. Avery unique
product that can be tasted only in this part of the region. The name
derives exactly by the lemon shape that is given to cheese by particular
moulds where cacio is arranged dried
up with a mixture of salt and grated lemon peel.
Before being left to ripen for
about one week, the cacio is brushed with water and flour to adhere the
small pieces of peel. The odd combination made of cheese and lemon can
seem risky but anyone who has the pleasure to taste it will change their
mind.
To produce the cacio raw milk
of local cows is used; the feeding of these animals is strictly at
extensive pasture composed of forages, mixture of cereals and
pulses.
To this milk natural local “caglio” is added. Therefore the
preparation of this product starts in the pastures and continues in the
stables and in the farms where a particular procedure is followed. The
caglio is broken gently in particles (with the hands or using appropriate
tools) and then left to rest for few minutes.
After this preparation, the
compound is put in pierced terracotta moulds which have a lemon shape. At
the end, to be precise after 2 days, the salt in excess is eliminated
washing the cacio. The cheese is brushed with water and flour to permit a
perfect adhesion of pieces of lemon peel.
The ripeness takes place in
cool and humid places for a period of 4 to 10 days. At the end the product
weights 100-150 grammas. Its typical characteristics are the fresh and
white dough, and its lemon taste.
The production accurse only in the Metauro valley and only from April to
September. So there is another good reason to visit this beautiful
territory in summer that represents, beyond the arthistical and natural
places of interest, a real paradise of gastronomy and typical products.
© 2001 Liberation Ventures Ltd.
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