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Casieddu di Moliterno
goat's milk cheese
Listed in the Slow Food Presidium and related to cascioricotta, this is a white goat’s cheese flavoured with a bit of wild nepeta. It’s made in the summer months in the Val d'Agri above Potenza, and wrapped in ferns and other greenery until ready to be eaten.
Moliterno is a quite cheesy town: it also produces Pecorino Canestrato di Moliterno I.G.P.
Text © Dana Facaros & Michael Pauls
Image by Guffanti Formaggi