https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Caso_conzato_cheeseCaso conzato cheese - Revision history2026-05-01T01:55:33ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Caso_conzato_cheese&diff=107108&oldid=prevChef: Text replace - "</div>
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|description=Caso conzato, also called Conciato romano and Caso di Conza, is produced in Pontelatone (Caserta) from cows’, ewes’ or goats' milk and<br />
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[[Image:Caso conzato cheese.jpg|300px|thumb|right| Caso conzato cheese]] <br />
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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.<br />
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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]].<br />
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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.<br />
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The [[cheese]] is an ancient one and was mentioned by Cicero.<br />
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{{CheeseContact}}<br />
[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:Italian cheeses]]<br />
[[Category:Campania cheeses]]<br />
[[Category:Goats' milk cheeses]]<br />
[[Category:Ewes' milk cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
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