Cheeses
Aspromonte goat cheeses
Aspromonte goat cheeses: raw milk, kid rennet, pressed by hand in the mountains
Burrata di Andria
Burrata di Andria PGI: stretched curd outside, cream-soaked shreds within
Caciocavallo di Agnone
Caciocavallo di Agnone: pear-shaped and cave-aged in the Molise highlands
Caciocavallo podolico (Podolica cow cheese)
Caciocavallo podolico: a cheese whose aroma follows the pasture
Caciocavallo podolico of Basilicata
Caciocavallo podolico of Basilicata: cheese from free-grazing Podolica cows
Caciocavallo podolico of the Gargano
Caciocavallo podolico of the Gargano: scarce Podolica milk, patiently aged
Caciocavallo Silano
Caciocavallo Silano PDO: hung in pairs, mild when young, sharp with age
Cacioricotta
Cacioricotta: cheese and ricotta in one wheel, fresh or for grating
Canestrato di Moliterno
Canestrato di Moliterno PGI: sheep and goat cheese ripened in Val d'Agri cellars
Canestrato Pugliese
Canestrato Pugliese PDO: the sheep's cheese of transhumance, printed by rush baskets
Carmasciano pecorino
Carmasciano pecorino, with the sulphur of the Mefite in its flavour
Casiello of the Montagna Materana
Casiello of the Montagna Materana: a fist-shaped goat's cacioricotta
Castel del Monte canestrato
Castel del Monte canestrato, the shepherds' cheese of the Gran Sasso
Cilento cacioricotta
Cilento cacioricotta: goat's milk set halfway between cheese and ricotta
Ciminà caciocavallo
Ciminà caciocavallo: the two-headed stretched-curd cheese of the Locride
Conciato romano cheese
Conciato romano cheese, cured for months in terracotta amphorae
Farindola pecorino
Farindola pecorino, set with pig rennet by the women of the Gran Sasso
Mozzarella di Bufala Campana (buffalo mozzarella)
Mozzarella di Bufala Campana PDO: porcelain white, with the thinnest skin
Mozzarella di Gioia del Colle
Mozzarella di Gioia del Colle PDO: raw Murgia milk and a gentle tang
Mozzarella wrapped in myrtle
Mozzarella wrapped in myrtle: tongue-shaped curd scented by the leaves
Pallone di Gravina
Pallone di Gravina: a raw-milk cheese ball aged in tufa cellars
Pecorino Crotonese
Pecorino Crotonese PDO: hand-pressed sheep's cheese from the Marchesato
Pecorino del Monte Poro
Pecorino del Monte Poro PDO: raw sheep's milk scented by plateau scrub
Pecorino di Filiano
Pecorino di Filiano PDO: whole sheep's milk and long months in tufa caves
Provolone del Monaco
Provolone del Monaco PDO, from the Monti Lattari and the Agerolese cow
Ricotta di Bufala Campana (buffalo ricotta)
Ricotta di Bufala Campana PDO: buffalo-mozzarella whey turned to cream
Scamorza
Scamorza: a raffia-tied pear of stretched curd, plain or smoked