The milk is heated to a temperature of about 38°C and inoculated with kid’s or lamb’s rennet, coagulating in about 30 minutes. The soft curd is then broken into small pieces, left for a few minutes to settle, gathered up in cloths, put into moulds and pressed by hand. The rounds are cooked in warm whey and dry-salted by sprinkling the whole surface of the pressed curd with salt. After this, they are left to mature on wooden boards in a cool place for a minimum of three months. Carmasciano has a pleasantly full, tangy flavour and a penetratingly intense nose. When the product has been aged for a short time, it may be eaten as a table cheese. Alternatively, it can be grated over pasta, rice or soup when more mature. It features a hard, dark brown outer rind and a straw-yellow, uncooked body, hard and firm. Its top and bottom are flat, 20-25 cm in diameter; it is generally 8-12 cm high and weighs about 1.2-2 kg.It is traditionally produced in the municipality of Calitri and the surrounding area, in the province of Avellino.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.