The Italian region of Lazio boasts a vast array of traditional products, but cheeses undoubtedly play a central role in the region’s food and wine culture. Cheesemaking in this part of central Italy has ancient origins, dating back to Ancient Rome. Moreover, the quality of the cheese is greatly influenced by the region’s diverse landscapes – from hills to the sea, and even the mountains. Here are the 5 typical cheeses from Lazio you need to try.
Pecorino Romano DOP
Pecorino Romano DOP is one of the most famous and ancient cheeses from Rome and Lazio, with a history spanning over two thousand years. Originally crafted by the shepherds of the Roman Empire, this cheese has preserved its tradition to the present day.
While it is primarily produced in Lazio, it is also made in Sardinia and the province of Grosseto, using whole sheep’s milk. The production process follows an artisanal method, involving the coagulation of milk with lamb rennet, followed by dry salting and an ageing period that can last between five and twelve months.
Pecorino Romano DOP is known for its bold, tangy flavour, which becomes more intense as it matures. Its texture is hard and crumbly, making it ideal for grating over a wide variety of dishes. It is a key ingredient in classic pasta dishes such as carbonara and cacio e pepe. Unsurprisingly, it takes centre stage on Italy's popular Carbonara Day, celebrated annually on 6th April.
Caciotta Romana di Aprilia
Moving towards the coast, specifically to the Agro Romano area, you can taste Caciotta Romana di Aprilia, another cheese made from sheep’s milk. It is typically produced between October and June, and since its texture is soft to semi-hard, the ageing process lasts only 40–50 days on wooden boards. The final product weighs between one and three kilos.
The history of Caciotta Romana di Aprilia is deeply rooted in Lazio’s pastoral traditions, where the production of fresh and semi-matured cheeses has always been an integral part of local culture. It can be enjoyed on its own, paired with fresh bread, or used as an ingredient in salads and cold dishes. Additionally, its soft texture makes it ideal for melting in hot preparations such as savoury tarts or pizzas.
Pecorino di Picinisco DOP
Pecorino di Picinisco DOP is another gem among Lazio’s traditional cheeses, produced exclusively in the Valle di Comino, in southern Lazio, within the province of Frosinone. This hard cheese is made from raw sheep’s milk, sourced from native breeds such as Sopravissana and Comisana. The production of Pecorino di Picinisco follows traditional methods passed down through generations, using natural rennet and an ageing process that can last up to three months.
This cheese is known for its bold and aromatic flavour, which can develop a slight spiciness when aged. In the kitchen, Pecorino di Picinisco DOP is perfect for grating over pasta dishes or served in thin slices with honey and dried fruit. Its complex aromas also make it an excellent pairing for full-bodied red wines.
Still within the province of Frosinone, it is also worth trying Conciato di San Vittore, another sheep’s milk cheese from the area.
Cacio Magno
Cacio Magno is one of Lazio’s must-try cheeses. Produced mainly in the Sabina area, in the province of Rieti, this cheese is known for its intense flavour and creamy texture. Its production follows an artisanal process that begins with sheep’s milk, to which natural rennet and lactic ferments are added. Cacio Magno is officially recognised as a PAT (Prodotto Agroalimentare Tradizionale) and comes in both a plain version and one infused with herbs.
Its distinctive name is, of course, a nod to Charlemagne, who is said to have been particularly fond of this cheese. Legend has it that he first tasted it during a stay at the Abbey of Farfa and fell in love with its flavour.
In the kitchen, Cacio Magno is incredibly versatile: it can be enjoyed on its own, paired with honey or fruit preserves, or used to enhance dishes such as risottos and soups, thanks to its bold taste.
Ricotta Viterbese
In the province of Viterbo, ricotta is highly valued for its freshness and lightness. It is made using sheep’s milk whey, with the addition of extra sheep’s milk. The production process is quick and simple, preserving the natural flavours of the raw ingredients.
This ricotta has a naturally sweet taste, as no salting is involved. The history of Ricotta Viterbese dates back to ancient times, though records confirm that this type of dairy product has been available in local markets since 1949. It can be enjoyed on its own, used in baked dishes, or paired with pasta and other savoury recipes.
Food and wine tours in Lazio
If you love cheese and fine cuisine, Lazio offers a wide range of gastronomic routes that showcase the region’s culinary and wine-making traditions. In the province of Rome, the Castelli Romani itinerary is one of the most famous, with stops in Frascati and Marino, renowned for their DOC wines.
In Viterbo, the Tuscia Route introduces visitors to premium extra virgin olive oils and traditional dishes such as acquacotta. In Frosinone and its surroundings, you can savour the flavours of Ciociaria, with local specialities like Pecorino di Picinisco DOP and Cesanese del Piglio DOCG wine. Additionally, the Latina Wine Route is perfect for tasting Nero Buono and other regional wine excellences. Finally, in the province of Rieti, Sabina is home to medieval villages, fine wines, and, of course, traditional cheeses.
As you might expect, Lazio is rich in gastronomic and cultural treasures, while also offering a high quality of life with excellent services. Moreover, its proximity to Rome ensures access to career and educational opportunities.
Take a look at the latest property listings for homes for sale or rent in the region and find the perfect place for you!
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