Caciofiore cheese from the Roman Campaign

Caciofiore cheese from the Roman Campaign . Originating in Italy, made with cow ‘s milk and rennet whole plant obtained by flower of artichoke or wild thistle .


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  • 1 Origin
  • 2 Elaboration
  • 3 Maturation
  • 4 Features
  • 5 Use
  • 6 Source


He is from Italy in the La Campaña Romana (Lazio) region.


The Caciofiore Campaign Romana can be considered an ancestor species of the Roman Pecorino , but is submerged in the milk raw cow, whole, rennet plant obtained by flower of artichoke or wild thistle (Cynara cardunculus Cynara or scolimus) collected during the summer .

The flowers are collected on sunny and dry days when they are completely full of flowers and have a deep violet color. They should be cut with 15-20 centimeters of stem to be able to tie it and hang upside down in the dark, to dry it. After 15-20 days, the stamens are paraded with care not to break them and keep them under vacuum.

The rennet preparation concludes by soaking the dry stamens in water (for a quintal of milk prepare 60-80 grams of stamens soak in 800 ml of water for 24 hours) and filter the mash to which must be added, infused, to milk. Thanks to the proteolytic action of the flower’s enzymes, after approximately 60-80 minutes the milk coagulates.

Then the first break of the curd into cubes (approximately five centimeters by five) is carried out with a long and smooth leaf . Let it rest for 15-20 minutes and then proceed to a second break that occurs with a perforated ladle . In this case, being the consistency of the paste similar to a pudding , the pieces are irregular and thick, large as a walnut .

The curd thus obtained is poured into square molds to drain the whey . The next day, the cheese obtained is dry- salted with sea salt and placed in the ripening room.


It lasts from 30 to 80 days . During this period, the forms are flipped at least once a day to avoid excessive mold growth on the surface.


It has the shape of a tile of approximately 10 centimeters on each side, with a convex edge of 4 to 5 centimeters, the weight is approximately 400 grams. The rough and yellowish crust encloses a smooth and compact paste, with small holes and a heart of cheese with a surprising creaminess. The aroma is deep and rich with notes of artichoke and vegetables from the field , the flavor is intense, not salty, slightly bitter, enveloping and with a balanced fatty note.


Although it is only delicious, it is perfect on a slice of hot bread accompanied by raspberries or blackberries . It will put an aromatic note on a cheese board .


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