Our Cheeses
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"L'Alveare", a goat cheese with 10 months of patient aging and 2 months of pampering in honey and edible flowers, each wheel tells a story of time, sweetness, and nature. L'ALVEARE is not just a cheese: it is a journey through floral scents, sweet notes of honey, and the intense strength of goat's milk, which explodes in the mouth with every taste. An experience that surprises, conquers and... makes you fall in love at first bite.
Produced in Paestum, in the province of Salerno.
Ingredients: Goat MILK, salt, rennet. Aged in honey and edible flowers. Milk origin: Italy
Goat cheese aged for 12 months and matured in walnut leaves, with a tender heart and a delicate walnut aroma. Perfect to enjoy on its own or paired with rustic bread and dried fruit.
Produced in Paestum, in the province of Salerno.
Ingredients: Goat MILK, salt, rennet. Matured in Walnut Leaves. Milk origin: Italy
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
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.
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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