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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.

Organoleptic characteristics
Aspect: The paste is compact with rare holes of small dimensions.
Taste: Intense aroma with vaccine
Serving suggestions: Fruit (fresh and dry), light wines
Technical characteristics
Milk: Cow's milk, pasteurized
Production method: artisanal
Paste: cooked, pressed
Salting: dry
Ripening: about 180 days
Production period: all over the year
Weight: about 2 to 2,5 kg
Size: l cm 18, h cm 9
Producers: farmers in Lecce area