Cacio (Apulia)

Apulian cacio (meaning cheese in the local dialect) is a simple, semi-hard cheese made with rennet and raw goat, sheep, or cow milk. It is aged for at least 6 months, during which it develops a salty and tangy flavor. The rind is brown, hard, and greasy, while the interior is straw-colored and compact.

Apulian cacio is a classic table cheese, usually served alongside olives, pickled vegetables, homemade bread and red wine.