Capotempo di Capua is a flowery rind cheese produced with brown cow milk with free housing of the Capuan area, traditional feeding with farm hay and cereals. Coagulated with liquid calf rennet, the curd is broken after 40 minutes from the inoculation of the rennet and is coarse enough to maintain its typical accentuated softness even with prolonged aging. Once put into shape, the purging of the whey is carried out with the stewing process, for a duration of about 3 hours, during which continuous turning of the forms takes place. After 24 hours the dry salting takes place, and then begins the seasoning and washing with the Pallagrello Bianco di Vigne Chigi wine, both quantitatively variable according to the size of the caciotta. Come and read all its history in the Prelibata blog. Seasoning lasts from a min 60 days to a max 150 days.