The cheese known as Cacio Fiore or Caciotto is a traditional cow’s milk cheese made from the best milk of livestock put out to pasture in the spring. This cheese has appeared in various recipe books and documents regarding Umbrian cuisine since the Middle Ages, used in its natural state or manipulated in various ways, as can be seen in certain recipes that date back to the period between the 14th and 19th century. The addition of truffle gives this cheese a unique taste that is very pleasant to the palate.
Semi-soft cheese made with cow’s milk in wheels of approximately 300 gr., with a soft and smooth consistency. Aged for 15-20 days with the addition of black and/or white truffle.
Throughout the Region of Umbria.