Caso peruto cheese
Caso peruto is produced with goats’ milk from January to July in the town of Sessa Aurunca (Caserta) and has been made since the time of Pliny (1st century AD).
After production, the cheese is put into a clay or glass jar, having been rubbed with a little oil and vinegar. Wetting with just vinegar is carried out for the following few days. It is matured for 10-12 months in cellars, where it is periodically washed with more vinegar.
The shape of the cheese tends to be in some sort of round and the rind and interior are greyish, with a strong, aromatic aroma and a pungent taste.
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