The historic cheese of the Bourbon court

The Capotempo di Capua is a cheese, ripened with Pallagrello Bianco, of very ancient production, whose re- cipe is the result of careful anthropological research.
Served at the Court of the Bourbons and forgotten for two centuries, the Capotempo di Capua, whose first historical trace dates back to 1796 in the “Geographic Dictionary of the Kingdom of Naples” written by Lorenzo Giustiniani, is a medium-aged goat / sheep milk cheese.