View source for Conciato Romano cheese

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|description=Conciato Romano is produced with ewes’ milk, goats’, cows’ or mixed in spring and summer in Pontelatone (Caserta)
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[[Image:Conciato Romano cheese.jpg|300px|thumb|right| Conciato Romano cheese]]  


Conciato Romano is produced with ewes’ [[milk]], goats’, cows’ or mixed in spring and summer in Pontelatone (Caserta).  It dates back to the time of the Samnites (600 BC to about 290 BC)

It is a hard, scaly, yellow-hazelnut coloured [[cheese]] with an ochre rind.  It is cylindrical shaped and its height varies from 6-12 cm.  It has a diameter of 10-14 cm and weighs between 1 and 2 kg.  It takes one year to mature.

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[[Category:Ingredients]]
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[[Category:Cheeses]]
[[Category:Italian cheeses]]
[[Category:Campania cheeses]]
[[Category:Goats' milk cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:Mixed milk cheeses]]

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