Orazio

It is a semi-cured cheese with mainly rennet coagulation and semi-hard cheese. It is marketed after a few weeks of maturing and is suitable for table consumption. Dry salting and maturing in a natural place help to make Orazio a unique cheese because of its sensory characteristics. The sensory profile is characterized by a high olfactory intensity and aromatic persistence, with lactic and fruity notes. Horace won the Rome prize in the category of mature cheeses. The technology of this cheese is of Apulian origin and for its name has been uncomfortable the Latin writer Quinto Orazio Flacco, born on the border between Puglia and Basilicata.