Locatelli brand Pecorino Romano is widely regarded by chefs and cheese connoisseurs as one of the best imported Italian Pecorino cheeses widely available in the United States.
Now, for a time, we have access also to Locatelli’s excellent sheep milk Caciotta Saracino, a much younger and milder sheep cheese, made of pasteurized sheep’s milk and aged only 60 days. According to distributor Ambriola, the Locatelli dairy has been recognized as one of the finest cheesemakers in Italy for more than 200 years.
Today it is owned by Auricchio, also makers of fine Italian cheeses, in particular provolone. In many Italian dialects, the word “cacio” simply means cheese, and according to Cheese.com, the name caciotta can be applied to many simple, rustic sheep’s milk (or mixed cow and sheep, or even goat or buffalo milk) cheeses made in central Italy.
To read the rest of the story, please go to: Evansville Courier & Press
