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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
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.
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.
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
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.
"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
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