Casuforte di Statigliano, also known as Cacioforte or Casoforte, is a traditional cheese from the Campania region of Italy. It is a semi-hard cheese made from a blend of cow’s and sheep’s milk, and is aged for at least 60 days. This cheese is typically produced in the towns of Statigliano, Caserta, and other communes in the Campania region.
The production of Casuforte di Statigliano has been recognized with the Protected Designation of Origin (PDO) status, which ensures that the cheese is made according to specific traditional methods and in the designated geographical area. The cheese has a strong and tangy flavor, with a slightly crumbly texture. It is often used in traditional Italian dishes such as pasta, salads, and antipasti.
One popular recipe using Casuforte di Statigliano is the “Pasta with Casuforte and Cherry Tomatoes,” which combines the cheese with fresh cherry tomatoes, olive oil, and pasta for a simple and flavorful dish. Another recipe is the “Casuforte and Prosciutto Panini,” which features the cheese paired with thinly sliced prosciutto and sandwiched between crusty Italian bread.
– “Casuforte di Statigliano” – www.agricoltura.regione.campania.it
– “Cacioforte di Statigliano” – www.cittadicaserta.it