Cacioforte cheese, Italian Mix cheese made in Campania
Made with cow's milk and can also use goat, sheep or cattle. The curing takes 6 months to two years and is carried out in special containers. The crust is darker after two years. It is cylindrical with a weight between 0.5 and 1.5 kg. The crust of medium hardness varies in colour from gray to reddish brown. The cheese is soft, creamy and spreadable. It is a yellow color and the cheese has a spicy taste as well as being strongly aromatic.
Manufactured between September and late winter by Roccaromana Statigliano (EC).