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.

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.