Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
A centuries-old Casertano conciato cheese made from variable sheep, goat or cow milk, treated with oil, wine vinegar, mint and wild thyme, then aged six to twelve months in terracotta or glass jars.
Origin place card
Pontelatone–Castel di Sasso and the nearby Colline Caiatine — use a Casertano territory page, not one invented origin town.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
Ingredients not fully documented in validated sources.
Method
Method/process not fully documented in validated sources.
Why travel for it
A Pontelatone/Castel di Sasso pilgrimage cheese: monthly cared-for, jar-aged, too forceful to be reduced to a supermarket label.
Recreate-it pathway
Do not publish a kitchen recipe; this needs producer-level ageing notes, raw-milk review and exact concia practice.
Fieldwork questions
Ask producers whether pettole-water washing is still done and which terracotta/glass vessels are preferred.
Photo brief
Small treated cheese in a terracotta orci with oil, vinegar, wild mint and thyme.