Cheese

Aged and smoked caciocavallo, caciotta, cacio ricotta for grating, ricotta forte, scamorza. These cheeses travel in polystyrene, not in a refrigerated lorry: that is why we ship them only when it is cold.

From late autumn to early spring. Fresh curd cheeses — burrata, mozzarella, stracciatella — only in midwinter, and on request.

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Cacio ricotta cheese

(14)

Cacio ricotta is a specialty of Salento, in Puglia: sheep and cow milk, rennet, cultures and salt. It is grated over traditional dishes, starting with pasta in tomato sauce. Artisanal cheeses of about 250-300 grams, vacuum-packed.

€6.80

Available quantity: 31

Smoked Caciocavallo

Smoked caciocavallo is a Puglian stretched-curd cheese made from cow's milk and passed through hardwood smoke. It is made by Caseificio Arcudi in Soleto, with milk from its own farm. Whole, about 1.8 kg, or a half.

€42.90

Available quantity: 10

Extra-matured caciocavallo

(2)

Aged Puglian caciocavallo is a stretched-curd cheese made from cow's milk, with the classic pear shape given by the cheesemaker's hands. It is made by Caseificio Arcudi in Soleto, with milk from its own farm. Whole, about 1.8 kg, or a half.

€42.90

Available quantity: 10

Caciotta Apulian Cheese

(2)

Apulian caciotta is a soft cheese made simply with sheep's and cow's milk, rennet, cultures and salt. It is made by Caseificio Arcudi. Whole wheel of about 1.1 kg, or a half.

€29.80

Available quantity: 10

Smoked Scamorza 500gr

(1)

Smoked scamorza is a stretched-curd cheese from Puglia, soft and slightly salty, made only with whole cow's milk from its own farm by Caseificio Arcudi in Soleto. Pear-shaped, with a smoky aroma. 500 g each, minimum two pieces.

€9.90

Available quantity: 10

Fresh white scamorza 500gr

(1)

Fresh white scamorza is a stretched-curd cheese from Puglia, sweet and soft, made by Caseificio Arcudi in Soleto with whole cow's milk from their own farm. Loved by children too, it is versatile in the kitchen. 500 g piece.

€9.90

Available quantity: 10

Strong spreadable ricotta

(19)

Ricotta forte is the strong spreadable cheese of Apulian tradition, also known as ricotta scanta or schianta: pungent, creamy and tangy. Spread it on bread with an anchovy, or stir a teaspoon into tomato sauce. 100 ml pack.

€3.80

Available quantity: 4

Mix latticini (mozzarella, burrata, treccia)

Out-of-Stock

Dairy Mix: burrata, primo sale, yogurt, stracciatella,...

The most generous Puglia dairy mix from Caseificio Arcudi in Soleto (Lecce): treccione and mozzarella bomba, burrata, stracciatella, primo sale, yogurt and bocconcini in a single pack. Seven fresh products in generous sizes, made with traditional techniques and own-farm milk.

€82.80

Out-of-Stock

Dairy Mix: burrata, primo sale, yogurt, stracciatella,...

The most complete Puglia dairy mix from Caseificio Arcudi in Soleto (Lecce): treccione, burrata, stracciatella, primo sale, yogurt and bocconcini in a single pack. Six fresh products in generous sizes, made with traditional techniques and own-farm milk.

€66.80

Out-of-Stock

Dairy Mix: mozzarella, burrata, nodi, primo sale,...

The large Puglia dairy mix from Caseificio Arcudi in Soleto (Lecce): burrata, fior di latte mozzarella, stracciatella, nodi, primo sale and bocconcini in a single pack. Six fresh cheeses, made with traditional techniques and milk from the Arcudi farm.

€49.90

Out-of-Stock

Dairy Mix: mozzarella, burrata, nodi and bocconcini

(6)

The Puglia dairy mix from Caseificio Arcudi in Soleto (Lecce): burrata, fior di latte mozzarella, bocconcini and nodi in a single pack. Fresh stretched-curd cheeses, made with traditional techniques and milk from the Arcudi farm.

€36.80

The cheeses to keep at home

Aged caciocavallo is the one that lasts: shave it, eat it with bread and red wine, and the older it gets the sharper it turns. The smoked one is cured over straw smoke and takes on a clear, direct flavour — serve it in thin slices. Caciotta pugliese is the everyday cheese, mild and soft. Cacio ricotta is the one Puglia grates over pasta instead of pecorino: on orecchiette with tomato it is the right choice.

Ricotta forte

Anyone who is not Apulian meets it once and never forgets it: ricotta left to ferment for months, creamy and fiercely sharp. It is used by the teaspoon, spread on bread or stirred into a tomato sauce — half a spoon is enough for a whole pot. It is not a cheese for a board: it is a condiment.

Why only in winter

We have no refrigerated lorry: parcels travel in polystyrene with ice packs, and they hold as long as the outside temperature helps. At twenty degrees there is no sense in shipping fresh cheese, and we do not do it. Aged cheeses leave from late autumn; fresh curd cheeses we handle rarely and only in deep winter. If you need them, write before ordering: we will tell you whether this is the right moment.

Keeping them

Aged cheeses keep in the fridge wrapped in paper, not in cling film: they need to breathe. Take them out half an hour before serving — cold, they taste of nothing.

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