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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%
The Cacio Emigrante from Caseificio Sant’Antonio is an artisanal cheese that tells the story of the cheesemaking tradition of Vallo di Diano. It is made from selected milk and processes handed down through generations, with a maturation that enhances intense aromas and a strong yet balanced flavor.
The name evokes the history and roots of the region, recalling the authentic flavors that accompanied those who left, taking a piece of their homeland with them.
Cheese ingredients: MILK, salt, rennet, and lactic ferments. Salami ingredients: pork, salt, natural flavors, spices, dextrose, antioxidant: E300, preservatives: E250 and E252.
The Ham Roulade combines simple and genuine flavors: a thin sheet of cheese wraps savory slices of Irpinia prosciutto, creating an even more delicious product.
Produced in the province of Avellino.
Ingredients: cow's milk, salt, rennet, live lactic ferments, raw pork ham.
NO PRESERVATIVES
Il Cocciuto: an Irpinia caciocavallo cheese made with only raw milk, aged according to an ancient Mediterranean tradition. Each cheese is sealed in a handmade terracotta pot, ready for a slow and fascinating maturation. Average weight about 1 kg.
Il Cocciuto continues its maturation as long as it remains sealed in the earthenware pot. The final degree of aging depends on when you decide to break the pot, resulting in a younger or more aged flavor.
After 12 months of aging, each wheel is hand-rubbed with Cilento EVO oil. Its soft and enveloping core releases the unique character of goat's milk, nourished by quality pastures. A cheese to be savored slowly, bite after bite.
Produced in Paestum, in the province of Salerno.
Ingredients: Goat MILK, salt, rennet. Milk origin: Italy
Controlled temperature transport
Delivery in 24/48h
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CASABUFALA.IT S.R.L.
Registered office: Via Bruno Buozzi 10 84091 Battipaglia (SA)
Operational headquarters: Via Santa Chiarella SNC 84025 Eboli (SA)
email: info@casabufala.it VAT no. 06248110659