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Moliterno Casieddu


A relatively rare goat’s cheese produced in both ‘fresh’ versions  and ripened wrapped in fern leaves. The summer production is locally called ‘Formaggio dei Zaccuni’ or ‘Stubble Cheese’ because the hot season forces the goats to eat a diet of dry vegetation which subsequently gives the milk a different flavour.

Organoleptic characteristics
Aspect and texture: white, soft but fairly firm paste
Taste: goaty, fairly acidic with traces of grasses and vegetables in the version ripened in fern leaves
Serving suggestions: Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Olives in brine, fresh fruit, walnut or raisin bread.
Technical characteristics
Milk: full fat, raw, goat’s milk
Production method: artisan
Paste: uncooked
Salting: dry
Ripening: at least three days
Production period: from February/March through to October
Fats: 40 % F-Dm
Weight: 0.3-0.5 kg
Size: 8-10 cm diameter
Producers: dairies from the area of Moliterno