Southern Italian Cheeses
CACIOCAVALLO LUCANO
Pasteurised Cows' Milk Animal Rennet (sometimes ambient bacteria) from Basilicata, Italy Latteria Salvia Maria pair with... Aglianito or a Chianti will do in a pinch; anything will a little spice, like American Cidre or Tempranillo works, too. Also known as "Silano"; naturally cultured, hand-stretched, cooperatively owned and brimming with tangy deliciousness. Don’t miss this one. |
MOZZARELLA di BUFALA D.O.P.
Pasteurised Buffalo's Milk Animal Rennet from Campania, Italy Gustostella pair with... Fresh, dry whites are nice; stick with clean flavours Sweet, pure, clean and milky-everything exceptional mozzarella should be, with a faint note of acid and a very subtle aftertaste of banana. |
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PAGLIERINO
Raw Ewes' Milk Animal Rennet from Cilento, Italy Casa Madaio pair with... Chianti, Pinot Noir, Proveçal Rosés, or Pale Ales An Italian answer to Basque sheep’s milk cheese, this supple and nutty variety is mild, but with great depth and longevity. |
RICOTTA di LIMONE al FORNO
Pasteurised Ewes' & Buffalo's Milk Animal Rennet from Puglia, Italy Caseificio Murgiano pair with... Dessert wines or Champagne One may think of think of this creation as ready-made dessert; baked with loads of lemon this is essentially cheesecake-yum! |
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TENERÌ RICOTTA di BUFALA
Pasteurised Buffalos' Milk Natural Culture from Eboli, Italy Casa Madaio You will be hard-pressed to find a more delicious Ricotta anywhere. Dense, rich, silky and hazelnut-scented buffalos' milk is the perfect candidate for this fresh, clean and delicate style of cheese. |