Roman Conciato

Italy

Campania

Milk and milk products

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Roman Conciato

Despite its name, Roman Conciato dates back to the Samnite civilization, and is believed by many to be Italy’s oldest cheese. It is made by curdling cow’s, sheep’s and goat’s milk with kid goat rennet. After being pressed by hand, salted and dried, the forms are cured, or “conciate.” One technique involves washing them with the cooking water from homemade pasta called pettole, while another entails covering the cheese in a mixture of oil, vinegar, wild thyme and ground chili pepper. After being cured, the cheeses are packed into a terracotta amphora. Their sensory characteristics are similar to Fossa cheese, but with greater balance and fragrance.

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Season

Produced year-round depending on weather conditions, avoiding overly warm periods. The forms remain in the vessels for a period of 6 months to 2 years.

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Conciato cheese traditionally ages for a very long time, sometimes many years, but these days the few remaining producers tend to open the amphorae after only a short period. The Presidium has helped local artisans to return to cheesemaking and aging in terracotta, establishing a production protocol that defines the processing steps and requires at least six months of aging.

Production area
Castel di Sasso Municipality and surroundings, Caserta Province.
Agriturismo Le Campestre
di Livia Liliana Lombardi
Castel di Sasso (Ce)
contrada Buonomini
tel.+39 0823 878277
+39 347 0580014
+39 366 7201685
info@lecampestre.it
www.lecampestre.it

Carmine Bonacci
Giano Vetusto (Ce)
Via Curti, 5
tel. 327 3358473
carmbona@hotmail.it
Coordinator
Livia Liliana Lombardi
Tel. +39 0823 878277
info@lecampestre.it

Slow Food Coordinator
Vincenzo Coppola
tel. 331 7686464
dr.agr.vincoppola@gmail.com
Conciato cheese traditionally ages for a very long time, sometimes many years, but these days the few remaining producers tend to open the amphorae after only a short period. The Presidium has helped local artisans to return to cheesemaking and aging in terracotta, establishing a production protocol that defines the processing steps and requires at least six months of aging.

Production area
Castel di Sasso Municipality and surroundings, Caserta Province.
Agriturismo Le Campestre
di Livia Liliana Lombardi
Castel di Sasso (Ce)
contrada Buonomini
tel.+39 0823 878277
+39 347 0580014
+39 366 7201685
info@lecampestre.it
www.lecampestre.it

Carmine Bonacci
Giano Vetusto (Ce)
Via Curti, 5
tel. 327 3358473
carmbona@hotmail.it
Coordinator
Livia Liliana Lombardi
Tel. +39 0823 878277
info@lecampestre.it

Slow Food Coordinator
Vincenzo Coppola
tel. 331 7686464
dr.agr.vincoppola@gmail.com

Territory

StateItaly
RegionCampania

Other info

CategoriesMilk and milk products