With regards to milk and its by-products, Orvieto does not differ much from other parts of Umbria. An edict of 1650 however does give us some information on dairy traditions, in which an attempt was made to fix ceiling prices for food and accommodations for travelers on their way to Rome.
Mention was made of local soft and ripened cheese as well as Parmesan and ricotta from other areas. We can therefore assume that there was enough local dairy production to generate trade.

A curious use of cheese is in the rural game known as ruzzolone where thick wooden disks were generally launched in competition. However whole wheels of cheeses were might also be used. The prize for the winner, was the....cheese.
Currently soft cheeses made with cow’s or sheep’s milk, ricotta and pecorino ripened in caves, pits and barrels, are produced in the territory of Orvieto.
“Cacio Fiore” or “Caciotta” was first mentioned in 1931 in the Italian Gastronomic Guide published by Touring Club Italia. It has a delicate taste and is widely appreciated in Umbria, where it is used to prepare the “torta al testo” with greens.

Umbrian pecorino is a sheep’s milk cheese with a decided taste, often quite sharp. When ripened for twenty days the cheese is considered fresh, but when ripened for 7/8 months it is ready to be grated. A whole cheese can weigh from 1.76 to 6 kilos each.