Conciato di San Vittore
The Conciato is one of the oldest cheeses from the Lazio region. The recipe has been passed down since the Samnites. Cicero and Martial described this cheese as one of the most consumed products within the area between Lazio and Campania borders. In recent years it has almost disappeared due to a failure of communication of local dairying tradition. Now, Conciato has finally been acknowledged as DOL product (origins of Latium).
The cheese is produced with 100% of sheep milk and its main features are the spicy seasoning, that lasts from 45 to 90 days, and the envelopment in 15 herbs, including wild thyme, laurel, juniper, sage, rosemary, wild fennel, anise, garlic, coriander, black pepper, white pepper and basil. Besides spicy fragrances, herbs and grasses smell, such as chamomile, herbs, bushes, come through in the flavor of the cheese.
That reminds of the many kind of pastures grazed during spring and summer by different sheep breeds, Sopravvissana, Camosciata and Massese. This peculiar spicy seasoning dates from the ancient traditions carried on by shepherds from Ciociaria who used the herbs and spices mix, that inhibit bacterial growth thanks to the high content of antioxidants, to preserve the cheese for the whole year.
The Conciato is great eaten alone, but is also very good as an aperitif or as an ingredient for other dishes. Best way to taste it is with homemade bread and a glass of white wine.
Conciato di San Vittore
(photo by: Archivio PNALM)
