Caso maturo*

Caso maturo, also known as mature cheese, is a type of cheese that is produced in the Campania region of Italy. It is made from cow’s milk and is aged for a minimum of six months, resulting in a hard and crumbly texture with a sharp and tangy flavor. This cheese is commonly found in the towns and communes of Campania, including Aversa, Caserta, and Naples.

One popular recipe that uses caso maturo is the traditional dish of spaghetti alla puttanesca. This dish consists of spaghetti noodles tossed in a sauce made from tomatoes, olives, capers, garlic, and anchovies, with caso maturo grated on top for added flavor. Another recipe that features caso maturo is the classic Italian dish of eggplant parmesan, where slices of eggplant are layered with tomato sauce, mozzarella cheese, and caso maturo, then baked until golden and bubbly.

Caso maturo has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government, which means that it is a traditional food product that is produced using traditional methods and ingredients from a specific region. The specifications for caso maturo include using only cow’s milk from the Campania region, aging the cheese for a minimum of six months, and ensuring that it has a minimum fat content of 32%.

Sources:
– “Caso Maturo” (Italian) from the official website of the Italian Ministry of Agricultural, Food and Forestry Policies (www.politicheagricole.it)
– “Spaghetti alla Puttanesca” recipe from Giallo Zafferano (www.giallozafferano.it)
– “Eggplant Parmesan” recipe from La Cucina Italiana (www.lacucinaitaliana.it)