cachasca

Cachasca is a type of artisanal cheese originating from the Marche region of Italy, specifically in the area around the Gran Sasso mountain range. It is a raw milk cheese, typically made from sheep's milk, although variations using goat's milk can also be found. The cheese is semi-hard in texture and is characterized by its distinctive, slightly pungent aroma and rich, nutty flavor.

The production of cachasca follows traditional methods passed down through generations. The milk is curdled using lamb rennet, and the curds are then cut and pressed into molds. The cheese is aged for a period ranging from a few months to over a year, during which it develops its characteristic rind and complexity of flavor. The aging process often takes place in natural caves or cool cellars, which contribute to the cheese's unique taste profile.

Cachasca is often eaten on its own, paired with crusty bread, or used as an ingredient in local dishes. It pairs well with robust red wines and is a staple of traditional mountain cuisine in the Marche. Due to its artisanal nature, cachasca is not widely produced and is primarily consumed within its region of origin, making it a sought-after delicacy for cheese enthusiasts. Its production is closely tied to the pastoral traditions of the Gran Sasso area.