Savello di Roma is a traditional cheese that originated in the Roman countryside over two thousand years ago . This ancient cheese is made from 100% sheep’s milk, which gives it a distinct aroma, and slightly sharp but delicate and rich flavor. The cheese is semi-hard, having been cured with salt and aged for over 60 days in natural grottos on Beachwood planks. The production process incorporates a mix of well-defined century-old techniques with modern day technology of the cheese industry. The process produces a cheese that is white to slightly yellow in color with a rind that is both even and smooth. Each wheel is approximately 6 lbs in weight.

The sheep that produce the milk for this cheese come from an ancient and traditional Mediterranean stock, free from genetic alteration. They live in the open air and graze on the rich and diverse grasses of Roman pastures, which vary from season to season and produce healthier flocks. This results in a lush and tasty milk that contributes to the well-defined flavor of the Savello di Roma cheese.