Cheeses

Mozzarella wrapped in myrtle

Mozzarella wrapped in myrtle: tongue-shaped curd scented by the leaves

Despite the name it is a very fresh caciocavallo, made in central Cilento from raw cow's milk and shaped into tongues. The smooth leaves of myrtle, which grows wild on the pastures, once protected it on the way to the villages and still lend it their fragrance. It is a Slow Food Presidium and a traditional agri-food product (PAT) of Campania.

• White to pale straw paste, compact and free of holes
• Unwrapped, its surface still carries the imprint of leaves and twigs
• Tastes of milk and grass, with the aromatic notes it takes from the myrtle

How to enjoy it. A table cheese rather than a pizza topping: unwrap it just before serving and bring it out as a starter with olives, tomatoes and vegetables in oil, a drizzle of extra virgin and a pinch of oregano. Eat it within five days.

Production areas

Campania

Season

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