The products of the Coiro dairy

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. All produced from very good and tasty cow’s milk Stringy cheese.
The consistency of the pasta 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 could come from “capa mozzata”, or “severed head”. Scamorza is a stretched curd cheese made with fresh cow’s milk from Val d’Agri.

Caciocavalli:

The name of “caciocavallo” seems to derive from the use of hanging the fresh forms, tied in pairs, astride a beam to dry them.
It could also derive from the use of working pasta “a cavalluccio” or from 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 denomination “caciocavallo” derives it from the period in which the transhumance was carried out and from the custom of nomadic shepherds to curdle the milked milk directly in the fields and to hang the cheeses, in pairs, on their backs. of horses to sell or barter in the villages they cross.
The Coiro dairy produces caciocavalli which can be: fresh, semi-seasoned and seasoned.
The difference lies in the seasoning: – fresh: about 2 weeks – semi-seasoned: about one month – rigorously seasoned + 2 months.