Exhibitors 2015


Associazione Formaggi Storici della Campagna Romana

Associazione Formaggi Storici della Campagna Romana

The leading products of the Association are definitely the Columella Caciofiore and Hand-pressed cheese. Starting from the study of ancient texts (specifically the Lucius Junius Moderatus Columella "De Re Rustica", dated 50 A.D.), we proceeded with work on the raw milk quality, rennet (in particular vegetable rennet, obtained from thistle flowers) and natural aging in the tufa caves. We hence started the production of these two cheeses whose origins where completely lost: the Hand-pressed cheese, with a sweet and slightly salty taste, made with ewe’s milk and then gently smoked with apple wood, and Caciofiore, made with the rennet produced from thistle flowers, to be considered an ancestor of the Pecorino Romano cheese. On the other hand, Apicius describes the recipe for a ewe’s milk pasta filata cheese that one of the member companies has successfully reproduced and placed on the market: the Mozzarovi (fresh version) and Scamorzovi (slightly aged), produced from raw ewe’s milk, had cut and placed in brine for about 5 hours/kg.
Italy


Associazione Formaggi Storici della Campagna Romana

Associazione Formaggi Storici della Campagna Romana

The Association of Historical Cheeses of the Roman Countryside was established in 2006 with the aim of enhancing traditional cheese of the Roman Countryside, such as Caciofiore di Columella, Giuncata, Pecorino and many others. The association has set common quality standards for all members, providing assistance for the purchase of raw materials and marketing of products. All 10 member companies operate continuously for the improvement of production and, above all, to gain any product recognition according to European standards. The main goal of the association is to promote innovative research and studies designed to recover direct products of sheep and goat whose recipes are dating back to 2000 years ago. Cheese made in the lands historically a time to serve the city of Rome, from Tarquinia to the Pontine Marshes. The leading products of the Association are definitely the Columella Caciofiore and Hand-pressed cheese. Starting from the study of ancient texts (specifically the Lucius Junius Moderatus Columella "De Re Rustica", dated 50 A.D.), we proceeded with work on the raw milk quality, rennet (in particular vegetable rennet, obtained from thistle flowers) and natural aging in the tufa caves. We hence started the production of these two cheeses whose origins where completely lost: the Hand-pressed cheese, with a sweet and slightly salty taste, made with ewe’s milk and then gently smoked with apple wood, and Caciofiore, made with the rennet produced from thistle flowers, to be considered an ancestor of the Pecorino Romano cheese. On the other hand, Apicius describes the recipe for a ewe’s milk pasta filata cheese that one of the member companies has successfully reproduced and placed on the market: the Mozzarovi (fresh version) and Scamorzovi (slightly aged), produced from raw ewe’s milk, had cut and placed in brine for about 5 hours/kg.


Stand B12 - Consorzio Olivicoltori - Associazioni Formaggi Storici

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