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Basilicata, Calabria, Sicilia, Sardegna inglese

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    Grande formaggio di pecora sardo

    This is a Sardinian pecorino cheese, cooked, coagulated with calf rennet. The flavor highlights the scent of the Mediterranean pastures on which they feed the sheep. Was established with the intent to use all substances present in milk, essential for our body, thus improving the nutritional aspect and in particular, one linked to the digestibility [...]

      Categoria : Cheeses, Regional selections

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    Blue marbled sheep’s cheese

    A fairly recent production having much in common with French Roquefort, although with rather less blue marbling and salt content resulting is a somewhat softer and more delicate flavour.

      Categoria : Cheeses, Friuli ed Emilia, Lombardia, Molise, Campania, Puglia, Piemonte, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo, Trentino Alto Adige (eng), Valle d'Aosta, Liguria, Veneto

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    Caciocavallo

    This is the most famous and widely available cheese in the south of Italy. Its name derives from the way it is preserved – tied in pairs with a rope and hung (‘a cavallo’- on horseback) over a beam or a stick. In order to obtain a good Caciocavallo, the paste must be strung out [...]

      Categoria : Cheeses, Molise, Campania, Puglia, Regional selections

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    Caciocavallo Podolico

    This particular variety of Caciocavallo (considered the best and more noble example, defined by some as the Parmigiano Reggiano of the South) takes its name from the breed of cattle used for its production. The Podolica cows live in a free range condition in the Mediterranean brush, feeding on strongly aromatic grasses such as wild [...]

      Categoria : Cheeses, Molise, Campania, Puglia, Regional selections

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    Cacioricotta

    The production method, as suggested by its name, is midway between those used for cheeses and those used for ricotta. Rennet is added to the milk whilst contemporaneously bringing it almost to boiling point. It can be eaten fresh, as is currently the fashion, or can be successfully ripened.

      Categoria : Cheeses, Molise, Campania, Puglia, Regional selections

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    Calabrian smoked ricotta

    Smoked over aromatic wood embers, this chees is excellent when grated and kept for several months. It is a typical ‘reserve’ cheese of Calabria.

      Categoria : Cheeses, Regional selections

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    Callu de Cabrettu

    This is much more than a simple cheese – it is almost the forbearer of all cheeses and an authentic example of ‘paleogastronomy’.  The stomach of a baby goat kid is tied at one end with a rope and left to mature with all its contents of mother’s milk. It is a very rare operation [...]

      Categoria : Cheeses, Regional selections

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    Campidano mixed goat and sheep’s milk Pecorino cheese

    Campidano is in the area near Cagliari. This cheese is a rare encounter of the milk of the two most typical milk-bearing animals in central-southern Italy. It is made with sheep and goat’s milk blended in equal parts and does not require a lengthy ripening period.

      Categoria : Cheeses, Regional selections

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    Campidano sheep cheese

    Campidano is in the area near Cagliari. It is made with sheep and does not require a lengthy ripening period.

      Categoria : Cheeses, Regional selections

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    Canestrato di Capra dei Basilischi

    Among the oldest cheeses in the traditional Italian cheese. Dating back as early as the fourth century A.C. , The Enotri, shepherds and farmers turned the milk in typical rush baskets, from there its name. The production area includes the south, but even more marginal areas unsuitable for grazing by domestic cattle, grazing by goats [...]

      Categoria : Cheeses, Regional selections

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    Canestrato Lucano

    Moliterno is, above all, an area where the cheeses produced higher up the mountains are brought together and ripened in the mountain valleys of the Agri River.  Moliterno Sheep’s cheese (or ‘Incanestrato’ due to the fact that the cheese forms are put to dry in baskets -canestri) has the exclusive characteristic of being produced by [...]

      Categoria : Cheeses, Regional selections

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    Canestrato Silano DOP

    Within the vast and somewhat generic production of ‘Caciocavallo’ or ‘Provoloni’ in southern Italy, the Silano variety represents a denomination of protected origin product since 1993.  Despite its name, it is not exclusively produced on the Sila but in five other regions of southern Italy or, rather, in the districts carefully specified by the regulations. [...]

      Categoria : Cheeses, Molise, Campania, Puglia, Regional selections

The Alpine pasture

Situated between 1300 and 2200 meters in altitude, the Alpine pastures produce in the heart of summer a greatly reduced amount of amazing cheeses. For 125 years, our trade has been to know the places, the people, and the traditions, in order to select the best of the best of Italian cheese production.

Let us suggest a short itinerary for an outing in the hills of Val Bognanco, in ...Read more

From the artisan dairy

Follow us to get to know the producers of our cheeses: craftsmen from all the Italian regions who cultivate a centuries old craft.

The attention we pay to very typical cheeses leads us to personally deal with the various processing phases within our national territory. The images that foll ...Read more

Our season caves

A good cheese refiner is brought to light an extraordinary range of his knowledge of people, places, animals, for his theoretical competence and dexterity, but also the availability of another equally important requirement: the suitable ...Read more