Products

Formaggi Moscato's Primo Sale di Capra is a fresh artisanal cheese, made with 100% Italian goat's milk, rennet, cultures, and salt. It undergoes an initial salting, followed by approximately 30 days of maturation: the right balance for a cheese with a delicate and distinctive flavor, ready to be enjoyed fresh.

Produced in Oliveto Citra, in the Province of Salerno.

Ingredients: 100% Goat's milk, Rennet, Cultures, Salt.

Allergens: MILK

Origin of milk: ITALY

Smoked provola, when exposed to the smoke of burning organic straw, develops an aromatic scent and is distinguished by its typical browned colour. Its flavour is unique: sweet, yet at the same time rich, intense, and full of character.

Produced in the province of Avellino.

Ingredients: cow's milk, rennet, salt, live lactic cultures.

Smoked provola, exposed to the smoke of burning damp straw, develops an aromatic scent and is distinguished by its typical browned colour.

Produced in Maiori, in the province of Salerno.

Ingredients: Whole pasteurised cow's milk, Lactic ferments, Rennet, Salt, Natural smoke from damp straw for smoking.

A classic of the Campania tradition reinterpreted in a gourmet key. Made exclusively with buffalo milk, this provola is naturally smoked with straw and bay leaves, which gives it an intense, delicately smoky and slightly herbaceous taste.

Ingredients: buffalo milk, rennet, salt.

Provoletta is a cow's milk cheese, characterized by a stretched-curd texture.

Produced in the province of Avellino.

Ingredients: cow's milk, rennet, salt, live lactic cultures.

Milk origin: ITALY

PRESERVATIVE-FREE

Provolone del Monaco owes its name to traditions and historical origins linked to the territory: the term "Provolone" refers to the techniques of testing the curd and processing the stretched curd, while the name "del Monaco" (of the Monk) could derive from farms associated with Benedictine abbeys or Camaldolese monasteries. Another hypothesis attributes the name to the cloaks worn by Sorrentine cheesemakers to protect themselves from the cold during the maritime transport of cheeses.

Produced in Agerola, in the province of Naples.

Ingredients: raw cow's milk, calf and kid rennet, salt.

Milk origin: Agerolese T.G. 20%