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Discover buffalo caciocavallo, a stretched-curd cheese with an intense flavor and soft texture, made with 100% pure Campania buffalo milk. Produced using artisanal methods, buffalo caciocavallo combines the richness of buffalo milk with traditional processing that enhances unique aromas and flavors.
Produced in Eboli (SA).
Ingredients: buffalo milk, rennet, salt.
Caciocavallo with Truffle is a semi-hard, stretched-curd cheese, artisanally made with raw cow's milk, rennet, salt, and natural ferments. Its name comes from the ancient tradition of hanging it in pairs, tied with twine, "astride" wooden poles during the drying phase.
Unlike other stretched-curd cheeses, Caciocavallo uses controlled aging techniques, similar to those of long-matured cheeses. It ages for at least 30 days in cells with regulated temperature and humidity, thus developing a more complex and intense aromatic profile.
Its rind is thin, smooth, and a beautiful deep straw color. Inside, the paste is compact and homogeneous, with slight eyes and brownish nuances due to the presence of truffle, which enriches the cheese with an elegant, deep, and persistent aroma.
The taste is decisive yet balanced, with aromatic and earthy notes, typical of truffle, which blend perfectly with the sweetness and richness of cow's milk.
Produced in Martina Franca (TA).
Ingredients: Raw Milk, 1% truffle pieces, salt, rennet, ferments.
Discover our artisanal Caciocavallo, a semi-hard stretched-curd cheese made from raw cow's milk, traditionally processed with the addition of natural rennet, salt, and selected ferments. Its distinctive name comes from the ancient aging method: the wheels are tied in pairs and hung "a cavallo" (astride) on wooden beams, a custom handed down through generations.
Our Caciocavallo ripens in controlled environments, with optimal temperature and humidity, for at least 30 days, ensuring a harmonious evolution of flavor and consistency.
It presents with a smooth, thin rind, of an intense straw color, while the inner paste is compact, slightly open-textured and a delicate straw yellow. On the palate, it offers a full and enveloping taste: sweet and soft in its young version, it gains more decisive and slightly spicy notes as it ages. The paste becomes increasingly melty, developing the typical flaking that makes it unique.
Produced in Martina Franca (TA).
Ingredients: Raw milk, salt, rennet, ferments.
Caciocavallo with chili pepper is a semi-hard, stretched-curd cheese handmade from raw cow's milk, natural rennet, salt, and selected cultures. It owes its name to the traditional practice of hanging it in pairs "a cavallo" (astride) wooden beams, tied with twine, to facilitate drying.
Production still follows traditional methods, with a spinning process that harks back to the great classics of cheesemaking in Southern Italy. After processing, the cheese is aged for at least 30 days in cells with controlled temperature and humidity, to ensure balanced and full-flavored maturation.
Externally, it has a thin, smooth rind of a characteristic intense straw-yellow color. Inside, the paste is compact and uniform, with small eyes and a slightly reddish hue, due to the addition of crushed chili pepper.
The flavor is strong yet balanced: the spicy note of the chili pepper harmoniously blends with the natural sweetness of the milk, creating a perfect cheese for those who love lively and authentic tastes.
Produced in Martina Franca (TA).
Ingredients: Raw Milk, chili pepper 1.5%, salt, rennet, cultures.
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
The name of this cheese comes from its internal structure, which has many small holes called "eyes", hence "cacio occhiato" later transformed into "Caciocchiato". It is a semi-hard spun paste cheese with an oval shape similar to a watermelon, made possible by a special mold which is also a registered trademark.
Produced in the province of Avellino.
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
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