Cacciottina Morbida di Pecora

Cacciottina Morbida di Pecora is a fresh, soft sheep’s-milk cheese originating in the hill towns of central Italy, particularly the Umbrian region. The name translates to “soft little cheese of sheep,” reflecting its delicate curd and small, hand-formed shape. Unlike aged caciocavallo or pecorino stagionato, this cheese is eaten within days of production, prized for its creamy, lactic sweetness and faint herbal notes from the pasture. A great version is distinguished by a supple, almost spreadable interior, a thin bloomy rind if allowed to mature briefly, and a clean finish without bitterness. The cheese must be made from whole sheep’s milk, often from local breeds such as Sopravvissana, and lightly salted to enhance its natural flavor.

At Azienda Agricola Costa del Sole in Rasiglia, Italia, the cheese is produced in small batches and served simply with local bread or honey. Reviewer JustUs described it as “the freshest pecorino I’ve ever tasted, with a texture like cloud and a scent of wildflowers,” emphasizing the importance of terroir. Regional variations exist: in Sardinia, a similar cheese called casu marzu includes fermentation, while in Lazio a harder version is aged. However, the Umbrian Cacciottina Morbida remains a rustic, unaged cheese, best consumed within a week of production. It is typically formed by hand into small ovals or disks, drained in baskets, and never pressed, retaining a high moisture content. The cheese pairs well with crisp white wines like Grechetto or with fresh figs, and is a testament to the artisan cheesemaking traditions of the Appenine mountains.