Pecorino	Caciotta
Mascarpone	Mozzarella
Ricotta	Ravigiolo

A little about Umbria - the Cheese

One of the most celebrated of Umbria’s dairy by-products is cheese (formaggio) and Umbria has a respected tradition in its production.

The most popular cheese in Umbria is "pecorino" which is made from sheep’s milk and is found in many styles; young or aged, sweet or spicy, and mild or strong. Pecorino can easily be distinguished from other cheeses due to its generally strong flavour and pungent aroma.

There are several distinctive Umbrian cheeses.

Ravigiolo which is made from pasteurised full-cream milk and salted by being steeped in brine for a short time. This is a soft, mild and rindless cheese.

Ricotta There are three types of ricotta cheese in the region. That made from sheep’s milk, that from cow’s milk, and a hybrid cheese made from a mixture of both sheep and cow’s milk.

Mozzarella, perhaps the most familiar of Italian cheeses due to its association with pizzas. Mozzarella is a soft, white cheese with a stringy consistency and is produced from full-cream cow’s milk.

Caciotta a cheese made from cow and sheep’s milk that is white in colour and with a consistency that is soft but firm and a buttery yet pleasantly sharp taste.

Mascarpone is thought to have originated as a by-product from other cheeses. Sugar is often added to mascarpone and incorporated in desserts such as tiramisu.