How The Most Ancient Roman Pecorino Cheese is Made in Italy (Caciofiore) | Claudia Romeo

[@boathousejoed1126]

Such hard-working people, may they prosper always!

[@claudia-romeo]

👆👆

[@ketchyshubby]

These are the people who deserve all the success.

[@Sill1992]

Always thought claudia was great at the food insider videos. This format/way of editing is way better, it is calmer or something. Keep it up, great stuff!

[@claudia-romeo]

Thank you! This means a lot to me as back then I had a cinematographer and editor and now I’m doing everything myself 💪🏼

[@ElChris816]

The videos that involve the making of cheese are some of my favorites. The skill, artistry, and passion that goes into creating this cheese amazes me.

[@claudia-romeo]

Thank you for watching!

[@sonodiventataunalbero5576]

Mamma mia, what a precious product 😍 must be delicious 😋 thanks Claudia for bringing us with you 💙

[@claudia-romeo]

Thank you for watching! I really loved this cheese 💛

[@stevenbierlink6695]

I’ve realized I really only cared to watch the insider videos you were narrating. Keep it up! You are exactly the same as I’ve always seen, which shows how authentic you really are. Much appreciated 🤗

[@claudia-romeo]

Thank you 🥺🥺

[@twenty4trkmind1]

Claudia, I love the depth your videos are now including! Explore all of the artisans! You are filling a gap in real local artistry! Keep going!

[@twenty4trkmind1]

Especially focusing on the modernization of process....

[@claudia-romeo]

Thank you! This means a lot to me. I hope to feature many more wholesome artisans

[@febobartoli]

Love the production value and how you have filmed this episode!

[@rahul.thakur]

This is developing into such a nice channel.

[@claudia-romeo]

🥺🥺🥺

[@DorkaliciousAF]

Your cheesemaking videos are essential viewing. In the final scene as you show the cheese served with flatbreads my mouth began to water. Definitely one I'll be trying to source.

[@claudia-romeo]

The flatbread combo was incredible! Thank you for watching

[@dwaynekoblitz6032]

Another amazing cheese to wish for. Can't wait to see next week's video! Cheers! 🍻

[@seabird6744]

The beauty of Artisanal, local and natural product, passion, and love.

[@claudia-romeo]

💛

[@mrharvest]

Excellent video! I love seeing the traditional produce being made and hearing from the makers

[@claudia-romeo]

They were so kind and knowledgable!

[@tjpld]

Would love to know how the first person figured out that this plant based rennet works.

[@sonodiventataunalbero5576]

Maybe they first used it to keep fresh milk longer

[@Kiwi-Mel]

There's a lovely Portuguese cheese made with thistle. Must be similar... Bloody delicious too

[@lupodimontenero661]

other vegetable rennet, Vegetable coagulant (also often incorrectly called “vegetable rennet”) is the latex produced by the green parts of the fig tree or by the wild thistle. In Virgil's works, we discover that pecorino was also the basis of the diet of Roman legionaries. A daily ration of 27 grams, ( one ounce circa) to be added to bread and spelt soup, guaranteed the right caloric intake to recover energy in view of battle.This "legionary" cheese ^^ was salty and very hard to facilitate transport and conservation , There are many degrees of maturing of pecorino , tuma, primo sale, secondo sale , seasoned (< more than 60 days)

[@ComboMuster]

So many delicacies in Italy is just amazing!

[@diegoarevalo8119]

This is pure quality content. Thank you.

[@adsal100]

Claudia prego. Your programs are wonderful. Always introducing something new for us to feast our senses. I would love to make this cheese. Thistle rennet is available - I just need to contact my farmer friend to source some fine sheep's milk. Thankyou again.

[@claudia-romeo]

Amazing! Let us know what it tastes like when you make it!

[@celesteaida48]

Ma che meraviglia, bravissimi. Ciao dagli USA

[@nickfranklin1867]

I love the cheese making video's Claudia, especially this such traditional method, it inspires me to have a try at making some on a small scale, keep the videos coming!

[@claudia-romeo]

Thank you for watching!

[@葉柏廷-h3e]

Grazie mille! E' veramente bello sapere l'esistenza di questo formaggio storico!!

[@oelapaloma]

Loved it! Thanks so much for showing us the whole process and telling the story of these wonderful people!

[@claudia-romeo]

Thank you for watching 🙏🏼

[@lambert801]

That's remarkably a lot like the Lighvan cheese that we eat here in Iran (Persia)! Could this be a remnant of the extensive (and often overlooked) cultural exchange between Iran/Persia and Rome during the ancient times? One could only guess! It's certainly not impossible.

[@bloodvue]

Byzantine

[@gunnshell]

Jeez, Italian men are so handsome

[@tipitii7388]

The cheese maker Luigi is so handsome. Beautiful hands that make beautiful cheese. I’d like some of both please!

[@Kiss__Kiss]

Nothing shy of ecstasy, when you're having fresh(aged) formaggio. While showing us the roots and process. Grazzie mille, Cladia.

[@claudia-romeo]

Caciofiore has become one of my favourites!!

[@drido]

I can't wait to watch this after work tonight. Thank you for continuing to present these detailed documentaries, especially about cheese.

[@claudia-romeo]

Thank you for making the time to watch them!

[@drido]

@@claudia-romeo I always have time for your work, its honestly the benchmark for Italian cuisine, in my opinion.

[@thedosaguygg3710]

Beautiful video , good cheese 🙌

[@suegha]

My word, this is fantastic, I love it. How much do they export? Can you get this in London?

[@claudia-romeo]

I’ve been looking for it in London but can’t find it 🥲 I must head back to Rome!

[@Evel11111]

Absolutely fascinating! I never knew. Thank you so much!

[@GregCurtin45]

I now understand what the term 'food porn' is all about. Cannot wait for the ricotta episode. Thank you Claudia for a great introduction into Caciofiore. Thank you Luigi for sharing and teaching us about the processes and time it takes to make your cheese.

[@adamyoung480]

Aloha. Had an ex roommate who used to make it at home. You can do it, not very difficult.

[@adamyoung480]

Aloha. Had an ex roommate who used to make it at home. You can do it, not very difficult.

[@adamyoung480]

Aloha. Had an ex roommate who used to make it at home. You can do it, not very difficult.

[@adamyoung480]

Aloha. Had an ex roommate who used to make it at home. You can do it, not very difficult.

[@adamyoung480]

Aloha. Had an ex roommate who used to make it at home. You can do it, not very difficult.

[@haneytr3s]

Never expected power washing mold off cheese in Italy.

[@graemelliott3942]

Very nice video! I can almost smell and taste the caciofiore cheese! Now I have to go out and find some here in LA and report back! Brilliant!

[@claudia-romeo]

Thank you! Please let us know if you find some!! I can’t get hold of it in London 🥲

[@GreendotsSwissNGO]

So technically it is a vegetarian cheese, isn't it? (Besides looking absolutely delicious, I mean 😊)

[@claudia-romeo]

It is!

[@plopgoot5458]

cheese is one of the very few foods that have the ability to make mold look appetising

[@outsidestuff5283]

I don't even like cheese but this video has got me wanting some of this

[@ferretyluv]

So you’re saying this cheese is vegetarian?

[@giacomobras]

Claudia portami con te! Che sogno!

[@Serenity_Dee]

Huh. I would have thought that the Roman pecorino would be pecorino romano, but I gather this is a different definition of "Roman".

[@claudia-romeo]

Yep, Pecorino Romano has a different recipe and is a protected name. But caciofiore is still from Rome though and it’s even older!

[@user-tl5fi9lz9z]

I've got to go to Italy!

[@croissantfromage7289]

I don't think i've ever tried traditional cheese made with vegetable rennet, i wonder how bitter it is, i'd really like to try it. Can't wait to see next week episode as well, the pepper ricotta at 14:36 looks delicious :)

[@claudia-romeo]

It was delicious! I am a big fan of anything bitter and the subtle hint here was truly incredible. See you next week!

[@mb4451]

@@claudia-romeo One thing i love most about Italian culture is the embracing of bitterness in food and drink

[@vyacheslavnatochev2589]

I like making cheese

[@Zeno362]

Cute cheese maker, beautiful host.

[@Adriatico90]

‘Na meraviglia 👌🍷 Stavo pensando quanta roba ci metterebbe sopra un americano. L’unica cosa sarà solo un bicchierino di Barolo🍷 Bravissima Claudia 🤗 Il signore 🍷👌🇮🇹

[@SnipetsofTime]

La claudia is back!!!!! Queso time!!!!!

[@claudia-romeo]

Yess🧀🧀🧀

[@kimberlydrennon4982]

Just FYI I thought this was your only new video in a while because KZbin didn't show me your longer ones that you made since announcing the change in channel direction but I am definitely going to go back and watch the others! Also I'm excited to see the ricotta video that they make from the whey of this cheese next week. I'm very excited about products made from sheep and goats because those animals are less picky than cattle and require less land and water as a result. ❤

[@claudia-romeo]

Yep the algorithm hasn’t been kind! I hope we can make it change its mind with some cheese content. You can press the bell button not to miss any new content. Thank you for your support 🙏🏼

[@Wawawiwa7]

It's beautiful to see this ancient art surviving. It's part of the essence of European culture. We should all be willing to spend something extra on these cheeses so they don't get replaced by WHO Klaus Schwaab mass production goyslob.

[@tweedyoutdoors]

Fantastic! I cooked cacio e pepe at Hadrian's Wall, because I believe there's a chance some version of the dish may have existed in the time of ancient Rome - it seems at least the cheese definitely did! I made a video of it in case anyone is interested - probably not the most expert / authentic version of cacio e pepe but I was cooking on a camping stove! You can probably find it by searching "cacio e pepe hadrian's wall". Incidentally I managed to find a pecorino made with vegetable rennet (I'm a vegetarian) in Eataly in London. It was the first time I had seen one, but it sounds like that might actually be the traditional way of making it in the Roman era!

[@Lufu2]

Just watched your video, it's really awesome and interesting, we subscribed to your channel too. Thanks to Claudia and her wonderful cheese video we found you!

[@tweedyoutdoors]

@@Lufu2 Thank you - that's great to hear! There is obviously a big gap in production quality between my amateur videos and Claudia's very professional documentaries but hopefully it was still interesting!

[@claudia-romeo]

I’m loving this cheese networking we’ve got going on here 🥳🥳🥳

[@alexanderdavis7749]

I always like to learn about the Romans. Thank you talented Claudia😊

[@samsmith2635]

I learned something today, i need some of this Roman Pecorino!!!

[@larslarsen7457]

I worked with dairy processing for many years, but this has passed me. I will come over and try the cheese. This looks like real cheese. Wonderful.

[@jeffreyhenion4818]

In 2014, my wife and I spent a few hours watching a cheese maker outside Arezzo. The process was fascinating and the product was simply amazing. It was one of the high points of our trip.

[@SangheiliSpecOp]

Thank you so so much for interviewing all of these wonderful people all over Italy, working hard to keep traditions alive. Theres so much love and care and manual labor that goes into the foods you show, I bet they taste fantastic haha

[@Pazaroni436]

The small business all over the world should prosper, because they make a quality stuff and support the community. Shoutout to these Italian cheese makers 👍

[@salvos7101]

Excellent video Claudia. Thanks for showing us this wonderful family of cheesemakers of a product with such heritage. They look fantastic inside and out.

[@IIIIlIIIll]

Spend a week there and tell us about all their other cheeses, too!

[@claudia-romeo]

Well that’s an idea😎😎😎

[@gcv7897]

I watched the Insider videos many nights where I was bored out of my mind.. Very happy to see you're still highlighting the regional culinary artisans of Europe, and showing the process involved in their goods. You've got decades of content ahead with the variety in Europe alone, I'm eager to see what's next. I'll also mention your format is great, definitely keep at it.

[@shawnogg8208]

Bravo Luigi! Perfect Video! Blessed be the cheesemakers 😊!

[@milkrecu]

Claudia my dear, Why don’t you acknowledge the enthusiasm you have so carefully developed? I wish to taste this cheese but can’t find it. Shouldn’t someone be directing me to the source?

[@TheMrsMenes]

This is amazing. Here in the US everything gets so sterilized. We are so afraid of mold, of bacteria. To our detriment, I think. Imagine the flora in the aging room for instance. He goes in there everyday, no mask on. His immune system is stronger because of it.

[@Sugarmountaincondo]

Beautiful video, love the family business and all of the unique cheeses they make, but why don't they stamp their name onto the cheeses? I love the thought of the Sardinian flatbread too. They should partner with a locally winery and combine what each has to sell, 1-stop shopping.

[@mariachacon4396]

Omg so delicious 😋😋😋😋😋❤️❤️👋 cheese 🧀 ❤️❤️❤️😋😋😋😋😋 my favorite cheese

[@mystra13]

As an Italian American who's severely lactose intolerant, I'm always on the lookout for new sheep's milk cheese. Thanks for a new one to bug my local Italian butcher to find for me!

[@rheffner3]

Very interesting. I have made pecorino with my Italina wife's uncle but this is another level. And the ricotta that is a byproduct. Just great.

[@A2dy]

I know it's probably delicious but as a microbiologist I keep seeing him touch the Raw cheese with barehands and IDK if I can stomach it

[@dffabryr]

Cheese is one of the most wonderful food the mankind discovered. Nice to meet pecorino and the family that make it !!. Thank you

[@hariatisulaiman3333]

There are many cheese makers in Italy that use cardoon rennet because cardoons are plenty here! They grow wild especially in Lazio and many parts of Italy!

[@asw19B100]

I love cheese, particularly artisan cheeses like the ones you profile Claudia. And your beauty is always such a fine complement to the wonderful cheeses.

[@MrSparkums]

So beautiful, I can taste it already.. Yes smellivision should be here by now no? 😪

[@cadensam7]

I would love to have seen the artichokes before the soaking. Like purple artichoke?!

[@FruitMarket000]

Spettacolo

[@Innocu0us]

Thanks for sharing these traditions with us. The cheese looks so delicate and delicious :)

[@HauoliHaole]

In my next life I want to be an Italian. Same profession, but..

[@pmchamlee]

Loved you for a long time, Claudia! Still do! From Texas. 🤠

[@mattwilson8298]

I could listen to Luigi whisper in my ear about Italian cheese for the rest of my life.

[@tagbon]

These cheese-making videos are fantastic 🧀

[@r2dical120]

Surely a simple lid on each cheese container would let the flip them, or even a whole case, quicker?

[@maureenmckenna5220]

Would love to find this cheese just to taste it. Looks absolutely delicious.

[@jaycee5676]

I'm watching this at midnight and as soon as it was sliced open, I just really wanted cheese 😂😂

[@matthewbomparola4098]

What a fantastic video!! Thank you!

[@jon545]

I elevate those that have the skill of making cheese . I have tried but can't get mine to taste right so I will leave it to the professionals and be the taste tester lol Thank you for that lovely presentation Claudia ❣❣

[@rosemarymccarron3887]

Greetings from Ireland ☘️

[@johnnypgood100]

I tuned in to hear the Italian, but I stayed to learn the fascinating story of this cheese.

[@TheHardCore89]

La passione che i sardi hanno per i prodotti della natura è incredibile! Fantastico!🖤

[@marialorenavillanueva5342]

New sub here..love all your content!

[@V77710]

Does the sheep take their cereal with sugar and milk?

[@zoratu]

Love that Luigi is so into it. Great to see young people continue traditions like this.

[@teardrop720]

Claudia, I just love these Italian artisan videos ❤ cheese heaven in that cellar ❤

[@goldgeologist5320]

What a great way to get exercise! I need this job to stay healthy!

[@whitneylake2107]

I hope someday soon to try these delicious cheeses you show us. Grazie !

[@sethlogee]

That was mind blowing seeing someone power wash a wheel of cheese 🧀 🤯

[@FlyTyer1948]

That cheese is beautiful. Is it available in the US?

[@grip2617]

The do everything with their bare hands and I love to see this.

[@andorrasrevenge1683]

Great stuff Claudia!!

[@natehayes82]

Looks delicious

[@hayati6374]

I will go tomorrow to the store and try to get some 😊

[@mariagengarelli6709]

Niente additivo...tutto naturale!😅

[@ytstigto]

I'll see if I can find some in Tuscany

[@fernandoquintero9492]

Where it can be bought?

[@QuikMaffzTTV]

for real that one fly has taste though

[@bellottibellotti9185]

how much does it sell for?