Coiro Dairy products

Dairy Coiro specializes in processing cow’s milk and essentially produces:

Mozzarella fior di latte

Balls, braids, knots and bites, all milky white, smooth and shiny, made from very good and tasty cow’s milk.

Spun curd cheese, whose consistency is slightly different from the classic buffalo mozzarella: more fibrous, when cut it releases a milky liquid, while the film is slightly thinner.

Scamorza

The origin of the term scamorza seems to come from “capa mozzata”, that is “severed head”, which well describes its particular shape.
It is a stretched curd cheese made with fresh cow’s milk from Val d’Agri.

Caciocavalli

The term “caciocavallo” probably derives from the use of hanging the fresh forms, tied in pairs, astride a beam to dry them.

It could, however, also derive from the use of working pasta “a cavalluccio” or from the use of the mark of a horse that was imprinted on the forms of caciocavallo during the Kingdom of Naples.

Another hypothesis on the origin of the name “caciocavallo” concerns the custom of nomadic shepherds, in the period of transhumance, of curdling the milked milk directly in the fields and hanging the cheeses, in pairs, on the back of horses to sell them or barter them in the countries crossed.

The Coiro dairy produces fresh, semi-seasoned and seasoned caciocavalli. The difference lies, in fact, in the duration of the aging:
– fresh: about 2 weeks.
– semi-seasoned: about one month.
– seasoned: strictly + 2 months.