Puglian cheeses represent an invaluable gastronomic heritage. Among these, semi-aged cheeses are particularly appreciated for their balanced taste and versatility in cooking. Let's discover the main characteristics of these typical products of the Puglian tradition.
Scamorza is one of the most well-known typical Puglian cheeses. It is distinguished by its characteristic shape and soft texture. This semi-aged cheese can be consumed fresh or smoked, offering two highly appreciated taste variants. Smoked scamorza, in particular, pairs perfectly with cold cuts and rustic bread.
Caciocavallo, available in both smoked and unsmoked versions, is another pillar of semi-aged cheeses. This cheese has a firm texture and a strong flavor, making it ideal for grating over pasta dishes or serving as an appetizer. Smoked caciocavallo adds a smoky note that makes it even more interesting for discerning palates.
Among the typical semi-aged cheeses of Puglia, cacioricotta deserves a special mention. This cheese is perfect for grating over orecchiette with tomato sauce, a symbolic dish of Puglian cuisine. Cacioricotta, with its unique flavor and particular texture, enriches any pasta dish, giving it an authentic and traditional touch.
In the list of typical semi-aged cheeses from Puglia, besides the already mentioned scamorza, caciocavallo, and cacioricotta, we find caciotta cheese, a product with a delicate yet full flavor, often used in cooking for its versatility.
The list of semi-aged cheeses includes many other specialties worth discovering. Each cheese has its own peculiarities, the result of ancient processing techniques passed down from generation to generation. Puglian semi-aged cheeses are a living testament to the cultural and gastronomic richness of this region.
Puglian semi-aged cheeses are much more than simple foods: they are a journey through the authentic flavors of Puglia. From classics like scamorza and caciocavallo to lesser-known specialties, these typical Puglian cheeses offer a range of tastes and aromas that satisfy even the most demanding palates. All that's left is to savor them and be transported by the tradition and quality that only Puglian semi-aged cheeses can offer.
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Smoked caciocavallo is a cheese that is seasoned and smoked over a wood fire. Fermented hard stretched curd cheese. Produced with only whole cow's milk, it has a pear shape with a short constriction surmounted by an enlargement called "head". Single full size, weight approximately 1.8 kg.
Aged Apulian caciocavallo is a hard, spun paste fermented cheese. Produced with only whole cow's milk, it has a pear shape with a short constriction surmounted by an enlargement called "head". Single full size, weight approximately 1.8 kg.
A classic produce from Apulia! Caciotta is a soft cheese from sheep cheese, rennet and salt. It comes in 750 gr shape. 15% off buying 2 x 750 gr.
Cacio ricotta cheese is a specialty from Salento. Made with sheep and cow milk, rennet, cultures, and salt, it's perfect for grating over traditional dishes. Weight varies between 250 and 300 gr. Artisanally produced and vacuum-packed to ensure freshness. The company, with over 25 years of experience, uses only high-quality milk from carefully fed livestock. This ensures a unique and authentic flavor.
Strong ricotta is a perfect spreadable cheese for those who love strong flavours; in the southern regions, it is also called ricotta Schia or ricotta scanta, that is, burning!
Caciocavallo is an extraordinary cheese classic of south Italy and of Puglia in particular. This version is the fresh and sweet one, so delicate and soft. It comes in 1 kg shape.
Fresh white scamorza is a fermented cheese with spun paste, sweet and soft, made with whole cow's milk. This cheese stands out for its guaranteed freshness due to fast shipping, ensuring arrival at your home within 24/48 hours. Apulian scamorza retains all its organoleptic characteristics thanks to packaging in polystyrene boxes. Perfect for every culinary need, it is a versatile and tasty cheese.
