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.
Production area
Castel di Sasso Municipality and surroundings, Caserta Province.
Agriturismo Le Campestre
di Livia Liliana Lombardi
Via Strangola Galli, 3
Castel di Sasso (Ce)
Tel. +39 347 0580014
info@lecampestre.it
www.lecampestre.it
Le Curti
di Carmine Bonacci
Via Curti, 5 A
Giano Vetusto (Ce)
Tel.+39 327 3358473
carmbona@hotmail.it
Livia Liliana Lombardi
Tel. +39 0823 878277
info@lecampestre.it
Slow Food Coordinator
Vincenzo Coppola
Tel. +39 331 7686464
dr.agr.vincoppola@gmail.com