| Country of Origin | Italy |
| Region | Castellina, Emilia-Romagna |
| Classification | Hard |
| Age | 2 to 4 months |
| Weight | 1.5 to 2 kg (3.5 lb – 4.5 lb) |
| Shape | Round |
| Size | Various |
| Milk | Sheep’s milk |
| Aroma | Wild flowers, fresh, grasses of the alpine meadows |
| Taste | Nutty, sweet, herbaceous |
| Pairing | Grate over pasta dishes, pears & green figs |
| Beverage pairing | Pinot Grigio, Ribolla |
| Producer | L’Antica Cascina |
Cacio Faenum is a traditional Italian cheese that’s known for its unique maturation process. It is a sheep’s milk cheese that’s ripened in hay, lending it a distinct, rural flavor. The cheese is carefully and passionately nurtured through all stages of maturation.
The cheese hails from the region of Castellina in Emilia-Romagna, Italy. It falls under the classification of hard cheeses and typically ages for 2 to 4 months. The weight of the cheese can range from 1.5 to 2 kg (3.5 lb – 4.5 lb).
Cacio Faenum is produced by L’Antica Cascina, a brand also known for their Formaggio di Fossa Sogliano PDO.
In terms of culinary uses, Cacio Faenum pairs well with certain foods. For instance, a recipe on Epicurious features this fragrant sheep’s milk cheese with baked apricot and almond purée.
Tasting Notes
The young cheese is wrapped in spring hay which imbues the nutty sweetness of the cheese with the aroma and taste of wild flowers, and grasses of the alpine meadows.
How to Enjoy (PAIRING)
Food pairings:
- Pasta: Cacio Faenum can be grated over pasta, adding a rich and unique flavor.
- Fruits: It’s recommended to serve this cheese with pears and green figs, offering a balance of sweet and savory.
- Baked Apricot and Almond Purée: This cheese combines well with the sweetness of apricots and the nuttiness of almonds.
Drink pairings:
- Wine: Cacio Faenum pairs well with wines like Ribolla or Pinot Grigio, which complement its distinctive taste.
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