Caso conzato cheese
Caso conzato, also called Conciato romano and Caso di Conza, is produced in Pontelatone (Caserta) from cows’, ewes’ or goats' milk and kid rennet. The curd is collected, placed in wicker baskets and pressed by hand.
The cheese is then dry salted by rubbing the surface and allowed to dry for 2-3 months. After this it is treated in water and anointed with an emulsion of oil, vinegar, wild mint and crushed red pepper.
Weighing 200 - 300 g, the cheese is kept in jars of clay or glass, and are turned over every month. During this stage, which can last more than a year, mould will develop on the surface, and the cheese will develop its characteristic creamy texture and intense, pungent and aromatic flavour.
The cheese is an ancient one and was mentioned by Cicero.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Caso conzato cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Caso conzato cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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Errors and omissions
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