Caprino cheese

[1] The cheese begins production by adding a whey-based starter culture to whole or part-skim raw milk.

The cheese is then salted and turned a number of times and then allowed to age depending on product desired.

Versions include those aged for 30 days or longer, and those seasoned with parsley, garlic, chives, and ground pepper.

It is often sold wrapped in paper or immersed in olive oil, especially when shipped for preservation.

[1] Caprino stagionato is often aged 20–40 days or longer depending on the region, which gives the cheese a saltier and tangy flavor.