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sheep and goat's milk cheese from Caserta

Casoperuto (literally 'lost cheese') is an ancient cheese of strong character made by shepherds since Roman times, using the rennet from the purple flowers of the cardoon (Cynaria cardunculus) and cured with wild thyme, moulded in little baskets, covered with more thyme and aged in terracotta pots. If its aged properly, it smells of mould.

It's a stronger form of marzellina, another prized cheese made from the same area.

Text © Dana Facaros and Michael Pauls

Images by: cheese fest