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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.

"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

160g jar recommended for seasoning 400/500g of pasta

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