Casoperuto

Casoperuto is a traditional cheese hailing from Sessa Aurunca (Caserta). The cheese dates back to the classical age, and it's made from January to July using goat's milk and dried vegetable rennet. The curd is milled, washed, drained by hand, then placed into plastic molds and salted.

The cheese is then rubbed with vinegar, oil, and thyme before it's placed into a glass or clay container. Casoperuto is typically left to mature from 10 to 12 months in cellars, where it's often moistened with vinegar. The cheese is highly aromatic, while the flavors are tangy and strong.