Fresh and seasoned cheeses made in Italy

Sale of cheeses online and traditional products of Mediterranean cuisine, all of which derive from Italian milk from local farms. The milk is collected daily from the dairies to process it and make genuine products typical of the Italian tradition: dairy products or cheeses made in Italy guaranteed by producers and breeders of both cows and sheep or goat.
The dairy products of the Italian tradition are divided into products of cow’s milk, sheep’s milk and goats.

Made in Italy cheeses

The most renowned cow’s milk products are:

  • Mozzarella, also from buffalo milk.
  • Caciocavallo, typical of southern Italy (Basilicata, Puglia and Silano).
  • Parmigiano Reggiano, the most popular cheese in the world and probably also the most famous and copied. To buy this cheese, in fact, one must pay attention to its origin, as often, especially abroad, but more rarely in Italy, there are products of poor quality and completely different from the original.
  • Grana Padano, similar to Parmigiano Reggiano, although deriving from milk from different areas of the Po Valley and not specifically from the Reggio area.
  • Fontina Valdostana from Piedmont from Valtellina and the Alps in Northern Italy.

Pecorino, on the other hand, is the cheese that is produced from sheep’s milk. They can also be found mixed with cow’s milk or goat’s milk (goat’s).

In Italy there is a great tradition of Pecorino and each region or area produces a specific type, including:

  • Pecorino sardo is the most famous and there are various qualities.
  • Pecorino Romano, coming from the Rome area, sometimes also made with Sardinian milk.
  • Tuscan Pecorino, such as Pecorino di Pienza, Maremma and others. The Tuscan Pecorino was imported by Sardinian shepherds who settled mainly in the Sienese, Maremma and in the area bordering Lazio.
  • The Sicilian Pecorino, one of the most renowned.
  • Pecorino from Basilicata, the best known of which is Pecorino di Moliterno.

Caciocavallo 

Caciocavallo is a typical cheese from southern Italy; in fact, caciocavallo is mainly produced along the central-southern Apennine belt Caciocavallo Lucano and Silano from Calabria are renowned, but those from Campania and Pugliesi are also known. The classic Caciocavallo is aged from 3 to 4 months up to 1 year, and has a sweet or spicy flavor depending on the rennet used in the production phase and its final aging. But it is also sold fresh and semi-seasoned which have a maturation of less than 3 months. In some cases it can also be smoked One of the most famous is the Caciocavallo Lucano, with also the podonica variant, it is a stretched curd produced exclusively with cow’s milk. Straw yellow in color with a thin and smooth rind, it is soft inside and its compactness depends on aging. The name caciocavallo has various hypotheses but the most accused derives from the period in which the transhumance was carried out and from the custom of southern shepherds to curdle the milked milk directly in the mountains and to hang the so-called caciocavalli, in pairs, on the back of horses to take them to country or farm.

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  • Sold By: CASEIFICIO COIRO

    CACIOCAVALLO fresh

    Sold By: CASEIFICIO COIRO

    CACIOCAVALLO Fresh no-seasoned over 15 days of aged – Price: 11.50 € per kg + VAT
    Whole CACIOCAVALLO sold per unit of 1.5Kg : 17.25€ + VAT

    PACKAGING AND PRICE- IMPORTANT –

    Caciocavallo fresh is sold in whole pieces (per unit entire pieces) which can weigh from about 1.45Kg up to 1.6Kg.
    The product is sold at price of about of 1.5Kg and the price is for a whole caciocavallo.
    The product that will arrive to your home it will be about 1.5Kg which means that it can have a weight from 1.45Kg to 1.6Kg.

    Caciocavallo fresh or no-seasoned over 15 days of aged.

    It is an excellent table cheese with a pasty consistency, produced in full compliance with the ancient traditional Lucanian recipe
    which involves the use of carefully selected milk and curdled with kid rennet, as well as exclusively manual processing according
    to techniques handed down from father to son.
    What makes our Caciocavallo fresh different from other caciocavalli is linked to the climate, the processing techniques and
    the types of maturation, from which the characteristic shape and flavor derive.
    The term caciocavallo derives from the way in which the cheeses are seasoned which, tied two by two,
    tied around the neck at the point of the bottleneck with a rush rope, are placed astride special supports.

    No-Matured or fresh Caciocavallo is a stretched curd cheese made from raw cow’s milk from the best farms in the Agri Valley,
    with the addition of only salt and rennet.
    Contains no preservatives.

    Sold By: CASEIFICIO COIRO

    CACIOCAVALLO fresh

    17,25 + IVA
  • Sold By: CASEIFICIO COIRO

    CACIOCAVALLO Seasoned

    Sold By: CASEIFICIO COIRO

    CACIOCAVALLO seasoned over 2 month of aged – Price: 12.80 € per kg + VAT
    Whole CACIOCAVALLO sold per unit of 1.5Kg : 19.20€ + VAT

    PACKAGING AND PRICE- IMPORTANT –

    Caciocavallo seasoned is sold in whole pieces (per unit entire pieces) which can weigh from about 1.45Kg up to 1.6Kg.
    The product is sold at price of about of 1.5Kg and the price is for a whole caciocavallo.
    The product that will arrive to your home it will be about 1.5Kg which means that it can have a weight from 1.45Kg to 1.6Kg.

    Caciocavallo seasoned aged over 2 months with an intense and vaguely spicy flavor.

    It is an excellent table cheese with a pasty consistency, produced in full compliance with the ancient traditional Lucanian recipe
    which involves the use of carefully selected milk and curdled with kid rennet, as well as exclusively manual processing according
    to techniques handed down from father to son.
    What makes our Caciocavallo seasoned different from other caciocavalli is linked to the climate, the processing techniques and
    the types of maturation, from which the characteristic shape and flavor derive.
    The term caciocavallo derives from the way in which the cheeses are seasoned which, tied two by two,
    tied around the neck at the point of the bottleneck with a rush rope, are placed astride special supports.

    Sold By: CASEIFICIO COIRO

    CACIOCAVALLO Seasoned

    19,20 + IVA
  • Sold By: CASEIFICIO COIRO

    CACIOCAVALLO Semi-seasoned

    Sold By: CASEIFICIO COIRO

    CACIOCAVALLO semi-seasoned over 1 month of aged – Price: 12.00€ per kg + VAT
    Whole CACIOCAVALLO sold per unit of 1.5Kg : 18.00€ + VAT

    PACKAGING AND PRICE- IMPORTANT –

    Caciocavallo semi-seasoned is sold in whole pieces (per unit entire pieces) which can weigh from about 1.45Kg up to 1.6Kg.
    The product is sold at price of about of 1.5Kg and the price is for a whole caciocavallo.
    The product that will arrive to your home it will be about 1.5Kg which means that it can have a weight from 1.45Kg to 1.6Kg.

    Caciocavallo semi-seasoned over 1 month of aged.

    It is an excellent table cheese with a pasty consistency, produced in full compliance with the ancient traditional Lucanian recipe
    which involves the use of carefully selected milk and curdled with kid rennet, as well as exclusively manual processing according
    to techniques handed down from father to son.
    What makes our Caciocavallo semi-seasoned different from other caciocavalli is linked to the climate, the processing techniques and
    the types of maturation, from which the characteristic shape and flavor derive.
    The term caciocavallo derives from the way in which the cheeses are seasoned which, tied two by two,
    tied around the neck at the point of the bottleneck with a rush rope, are placed astride special supports.

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