Massimiliano Scarchilli wanted to breathe a hint of innovation into Gran Cacio di Morolo, a heritage Ciociaro spun-paste cow cheese. Roberto learned how to produce the cheese from his father but he wanted to revive and redevelop its image by selecting milk from local breeders and processing its raw. The cheese comes in wheels ranging from 1.2 kg to some of a spectacular 56 kg, called Riserva, aged in chambers for up to 18 months in wooden trays. In addition, there is the ciambella spun paste, which is slightly smoked, and a ciambella steccata.
