Casieddu

Casieddu is made in the Moliterno area on the slopes of Val d'Agri from the milk from two milkings that is filtered through fern fronds. A small pouch of aromatic herbs is then steeped in the milk for a short time. The milk is then boiled, allowed to cool and then goat rennet is added. After the mixture has coagulated, the curd is cut into tiny pieces, worked by hand and kneaded into a ball. When sold fresh, the cheese is wrapped in fern fronds that gives it its distinctive look.