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Caciofiore can be considered as a kind of ancestor of Pecorino Romano, but is made by adding vegetable rennet obtained from the flowers of globe artichokes (“Cynara scolymus”) or cardoons (“Cynara cardunculus”) to the raw milk.
Caciofiore can be considered as a kind of ancestor of Pecorino Romano, but is made by adding vegetable rennet obtained from the flowers of globe artichokes (“Cynara scolymus”) or cardoons (“Cynara cardunculus”) to the raw milk.
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