• Home
  • Cheeses
  • Regional selections
  • Molise, Campania, Puglia @en
  • Leccino



Cow’s milk cheese from the Puglia (Leccino means “the area of Lecce”).

Represents an example of classic cheeses produced initially as a method of preserving milk and subsequently refined to become good “friends” on the table.

The product is ready after at least 180 days of production. After a long period of maturation can be grated. In the storage phase the crust of the molds may not affect the quality of the pasta, and can be removed by simple washing with natural water.

Caratteristiche organolettiche
Aspetto: The paste is compact with rare holes of small dimensions.
Sapore: Intense aroma with vaccine
Abbinamenti: Fruit (fresh and dry), light wines
Caratteristiche tecniche
Latte: Cow's milk, pasteurized
Lavorazione: artisanal
Pasta: cooked, pressed
Salatura: dry
Stagionatura: about 180 days
Produzione: all over the year
Peso: about 2 to 2,5 kg
Dimensioni: l cm 18, h cm 9
Produttori: farmers in Lecce area