Cheeses

Conciato romano cheese

Conciato romano cheese, cured for months in terracotta amphorae

In Castel di Sasso, inland from Caserta, small rounds made from cow, sheep or goat milk are washed with pasta cooking water or dressed with oil, vinegar and chilli, then packed into terracotta amphorae. The Slow Food Presidium rules call for at least six months of ageing, and the jars can hold them for up to two years.

• Small rounds of 200-400 grams with a penetrating, lingering aroma
• Alcoholic, ripe-fruit notes on the nose and a heat that can run very strong
• Each round is turned, cleaned and dressed again several times as it ages

How to enjoy it. Serve it in small tasting portions with lemon or fig preserves, chestnut or strawberry-tree honey, or an aromatic quince paste. Skip ripe fruit, which blurs its aromas.

Production areas

Campania

The full story, sources and places on apulica.com →