Our Cheeses

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.

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.

"La Sinfonia" is a unique goat cheese, born from the encounter of patient aging and artisanal mastery. After 12 months of slow aging, the cheese is wrapped in a precious coating of black pepper and caressed by a veil of extra virgin olive oil, which enhances its aromas and gives it a rich and enveloping texture.
The result is an explosion of character: strong, aromatic and persistent notes that dance on the palate like a true symphony.

Produced in Paestum, in the province of Salerno.

Ingredients: Goat MILK, salt, rennet. Matured in extra virgin olive oil and pepper. Milk origin: Italy