The curds are worked by hand and chopped to the size of a grain of rice and are left to settle on the bottom of the caccavo. The paste is left to rest for 48 hours, then collected and placed in a wicker basket and blanched in hot whey. Once dry, after 5 to 10 days, the cheese is salted, washed with wine, and massaged every other day with olive oil, white wine, and vinegar. Finally, the cheese matures on wooden boards in a cool room, where its rind is sprinkled with chili pepper to keep insects away. It is aged for at least 3 to 4 months, though sometimes it is aged for up to 24 months. Carmasciano is a hard cheese that has a brown, hard, wrinkled and unctuous rind. It has a medium to medium-high aroma and can become spicy, though is not typically pungent. It is a natural antioxidant. Carmasciano is eaten as a table cheese and is usually paired with red wine, and the most seasoned wheels are used to season pasta dishes. See also Laticauda sheep Prodotto agroalimentare tradizionale Pecorino List of Italian cheeses List of sheep milk cheeses References Cuisine of Campania Italian cheeses Sheep's-milk cheeses Province of Avellino Guardia Lombardi Ark of Taste foods