One of the oldest and most well-known semi-cured cheeses in Southern Italy, its name - Caciocavallo - originates from the habit of transhumant shepherds of hanging Caci, tied in pairs, on the backs of horses.
Cured cheese made with mountain milk only, it is aged in the karst caves of Monte Cervati in Cilento.
It is called hard, salty, dried. After being “ricotta”, the drying and curing process begins, which can last up to 15 days. Have you ever tasted it? We have 3 variants!
Produced only with whey and milk, the origins of ricotta are very ancient and date back to the times of Egyptians and Sumerians. In the Middle Ages it "disappeared" for a while, only to be brought back into vogue by none other than Saint Francis!
Produced only with whey and milk, the origins of ricotta are very ancient and date back to the times of Egyptians and Sumerians. In the Middle Ages it "disappeared" for a while, only to be brought back into vogue by none other than Saint Francis!
Did you know that butter is a dairy product and not a cheese? We only produce centrifuge butter, using a traditional churn, which is handed down from generation to generation.
Did you know that butter is a dairy product and not a cheese? We only produce centrifuge butter, using a traditional churn, which is handed down from generation to generation.
Semi-seasoned cheese with a heart of butter. Burrino (also called Butirro or Manteca) was created mainly to extend the storage time of butter when the refrigerators were not yet imaginable, by inserting it inside the cheese. The classic example of "making a virtue of necessity". This "tender" tradition has come down to us!
Semi-cured cheese that Hippocrates mentioned as early as 500 BC. At the time, however, he would never have imagined this variant, all to be discovered ... and obviously savored!
Semi-cured cheese that Hippocrates mentioned as early as 500 BC. At the time, however, he would never have imagined this variant, all to be discovered ... and obviously savored!
Semi-cured cheese that Hippocrates mentioned as early as 500 BC. At the time, however, he would never have imagined this variant, all to be discovered ... and obviously savored!
Semi-cured cheese that Hippocrates mentioned as early as 500 BC. At the time, however, he would never have imagined this variant, all to be discovered ... and obviously savored!
