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
Dimensions
8-10 cm diameter
Producers
dairies from the area of Moliterno
Codice forma
n.d.
Codice tagliato
n.d.

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