Parco Naturale Regionale Monti Simbruini

Cacio fiore has the characteristic shape of a brick with a bowed side of about 5 cm, weight going from 0.5 to 1 kilo, wrinkled and yellowish rind, soft and creamy texture with small holes, intense perfume with artichoke and vegetables notes, intense taste, not salty and slightly bitter.
Cacio fiore cheese is traditionally produced from October to June.