Our Cheeses

Fresh, soft, made with sheep's milk, after a short maturation period Prataiola cheese becomes fragrant, palatable and flavoursome.

Ingredients: Sheep's milk, goat's milk, salt, rennet, lactic ferments, 1% olives.

PRESERVATIVE-FREE

Prataiola with rocket is a fresh artisanal cheese made with high-quality sheep's milk. Characterized by a soft and creamy texture, its velvety consistency is due to a short aging period of about 20 days, which preserves all the genuine taste of sheep's milk.

The addition of fresh rocket gives the cheese an aromatic and slightly pungent touch, enriching its natural flavor with an herbaceous note typical of Mediterranean cuisine.

Perfect to enjoy on crostini, in rustic platters, or to create original appetizers, Prataiola with rocket is ideal for those looking for a fresh, fragrant cheese with a delicate yet distinctive taste.

Ingredients: Sheep's milk, goat's milk, salt, rennet, lactic ferments, 1% rocket.

Prataiola with chilli pepper is a fresh artisanal cheese made with selected sheep's milk. Thanks to a short aging period of 20 days, it has a soft and creamy texture, perfect for those who love delicate yet bold flavors.

Enriched with hot chili pepper, this specialty combines the natural sweetness of sheep's milk with the lively and aromatic taste of the spice, creating a unique balance on the palate. Its tender consistency and creaminess make it ideal for spreading, enjoying on warm bread, or pairing with cured meats and grilled vegetables.

A genuine product, with a simple yet meticulous process, that enhances dairy tradition and the intense flavors of the region.

Ingredients: Sheep's milk, goat's milk, salt, rennet, lactic ferments, 1% chili pepper.

Goat Cacioricotta is a unique dairy product, made using a hybrid processing technique that combines cheese and ricotta methods. It is made exclusively from fresh goat milk, processed according to artisan tradition.

The production process involves an initial heating of the milk almost to boiling (around 90 °C), followed by controlled cooling to 38-40 °C, the ideal temperature for adding natural rennet. This step allows for the retention of not only casein, as in classic cheeses, but also albumin, typical of ricotta, resulting in a rich and nutritious curd.

Once broken, the curd is poured into traditional perforated fuscelle (moulds), which define its shape and natural drainage. The result is a compact but crumbly cheese, with an intense and slightly savory flavor, ideal for enjoying fresh or grated over Mediterranean dishes.

Ingredients: goat milk, salt, rennet.

PRESERVATIVE FREE

Aged sheep's milk ricotta with chili pepper, handcrafted from sheep's whey and aged for 30 days. Bold and spicy flavor, ideal for grating or serving in slices. Perfect for pasta dishes, cheese boards, and appetizers with an intense taste.

Ingredients: Sheep's whey, sheep's milk, salt.

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.