Cheeses

Aspromonte goat cheeses

Aspromonte goat cheeses: raw milk, kid rennet, pressed by hand in the mountains

High in the Aspromonte National Park, raw goat's milk is curdled with kid rennet, then hand-pressed into draining baskets. Small rounds are eaten fresh; larger ones mature for up to a year and grow bold. A Slow Food Presidium, they also appear on Calabria's list of traditional products (PAT).

• Small rounds of 800 g to 2 kg, eaten fresh or after a few days
• Larger cheeses age up to a year, gaining vegetal notes and a long finish
• Musulupa, the Easter cheese, takes a woman's shape from black-mulberry wood moulds

How to enjoy it. Eat the small cheeses young, and give the aged ones a tasting of their own to follow their long finish. Around Easter, look out for musulupa, made by tradition for the holiday.

Production areas

Calabria

Season

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