Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
Cylindrical white goat cheese made in two main sensory lines: sweeter with calf rennet, more intense and slightly piquant with kid rennet.
Origin place card
Cilento — Salerno. Use a territory-level page unless later fieldwork proves a narrower comune-only origin.
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 Cilento goat-pasture page: the reader should imagine dry hills, wicker baskets and a cheese whose personality changes with the rennet.
Recreate-it pathway
Do not invent a home recipe. Build a future tested/kitchen note from producer interviews, safe temperatures, maturation limits and modern hygiene rules; for now publish source-backed process only.
Fieldwork questions
Ask producers when calf versus kid rennet is chosen, and whether older households still call it casu.
Photo brief
Cylindrical goat forms in fuscelle, one fresh and one aged.