Top 13 Campanian Cheeses

Caseificio Il Casolare is a family-run dairy located in Alvignano, in the Campania region of southern Italy. It was founded in 1984 and is now managed by members of the La Vecchia family, who proudly continue the tradition of artisanal cheesemaking. The dairy specializes in the production of Mozzarella di Bufala Campana DOP, a cheese protected by designation of origin. The milk they use comes from water buffalo raised on local farms just a few kilometers from the dairy. The milk is processed within 16 hours of milking, ensuring freshness and high product quality. Their mozzarella is known for its elastic texture, delicate flavor, and milky aroma. All of their products are handmade, without the use of industrial additives, preserving the authentic taste. Il Casolare has received numerous awards, and their mozzarella is featured in top restaurants throughout Italy. The dairy’s facilities and shop are located in a natural setting and are open to visitors who wish to buy cheese directly from the producer.Expand

Tenuta Vannulo is a prestigious organic buffalo farm and artisanal dairy located in Capaccio Paestum, in the Italian region of Campania. It is renowned for its top-quality Mozzarella di Bufala Campana DOP, which is made entirely by hand using only fresh buffalo milk from the farm. In addition to cheese, Tenuta Vannulo produces a variety of other dairy delicacies made from buffalo milk - including yogurt, butter, and gelato - and also houses a traditional leather workshop on the estate. Beyond dairy, Tenuta Vannulo is also known for its production of buffalo milk chocolate, which serves as the base for their exclusive pralines and chocolate bars. These chocolates combine creamy richness with authentic Italian flavors, adding a gourmet touch to their range of luxury delicacies. Tenuta Vannulo is open to visitors and offers guided tours of the farm and dairy, as well as tastings in their on-site café. Through a unique combination of tradition, innovation, and deep respect for nature, this farm stands out as a model of sustainable quality and genuine luxury rooted in simplicity and authenticity.Expand

Caseificio Barlotti is a family-run dairy with a rich tradition dating back to the early 1900s, located in Paestum, in the Campania region of Italy. The Barlotti family has been raising buffalo and producing dairy products for five generations. This artisanal cheese producer uses milk from their own herd of Italian Mediterranean buffalo, ensuring control over the entire production process from feeding the buffalo to cheese making. Caseificio Barlotti is best known for its Mozzarella di Bufala Campana DOP, but also offers a wide range of other buffalo milk products. Visitors can enjoy guided tours of the farm and production facilities, as well as tastings of their fresh products.Expand

Agriturismo Caseria is a cheese producer in Italy that specializes in traditional and artisanal cheeses. The company is located in the Campania region, which is known for its rich dairy farming heritage. Agriturismo Caseria produces a variety of cheeses including mozzarella, ricotta, and aged varieties. They emphasize the use of locally sourced and high-quality ingredients. The farm also offers agritourism experiences, allowing visitors to see the cheese-making process and participate in farm activities.Expand

La Marchesa is a family-run company from Teverola, in Italy’s Campania region, dedicated to producing premium dairy products from buffalo milk. With more than half a century of expertise, it has become synonymous with quality and authenticity, particularly renowned for its Mozzarella di Bufala Campana DOP, one of Italy’s most prized cheeses. Their philosophy combines tradition and innovation – time-honored production methods are enriched with modern techniques to ensure impeccable quality, freshness, and depth of flavor. Great attention is given to animal welfare and environmental sustainability, sourcing milk from carefully selected farms and relying on responsible, sustainable processes.Expand

Azienda Agrituristica Le Campestre is located in Castel di Sasso, Italy, and specializes in producing cheese using traditional methods. This family-run farm focuses on utilizing only milk from their herd of local sheep and goats. They offer a variety of cheeses, including some that are aged in their own cave facilities to enhance flavor and texture. The farm also serves as an agritourism destination, providing guests with an immersive experience in rural Italian farming and food production.Expand

Caseificio Mail is a cheese producer located in Italy. The company specializes in the production of traditional Italian cheeses. They focus on high-quality ingredients and traditional methods in their cheesemaking process. Their product range often includes varieties like mozzarella and ricotta.Expand

Casa Madaio is a cheese producer located in Campania, Italy. The business is family-owned and dates back four generations. They specialize in crafting artisan cheeses using traditional methods, sourcing milk from specific local breeds. Casa Madaio is particularly noted for producing a variety of cheeses including Cacioricotta, Paglierino, and the aged Caprotto.Expand

Caseificio D&D Sas is a cheese producer located in Italy, specializing in the production of traditional Italian cheeses. The company uses local ingredients to craft their cheeses, emphasizing the use of fresh milk from regional farms. Caseificio D&D Sas offers a variety of cheese types, including both fresh and aged options, tailored to meet the tastes and preferences of their customers.Expand

Though there are many buffalo mozzarella cheeses made with a combination of buffalo and cow's milk, to be labeled as such, the genuine mozzarella di bufala campana must be made from 100% domestic water buffalo milk and produced either in Campania or the neighboring Lazio, Apulia and Molise regions. Buffalo milk is known to be higher in calcium and protein while lower in cholesterol, which makes this mozzarella cheese particularly prized and sought after. Buffalo mozzarella always comes packaged in brine; it has a mild yet slightly sour taste, and goes well with various Italian antipasti dishes, especially with classics like the Caprese salad.Expand

Ricotta di Bufala Campana is a product obtained through the processing of the 'first whey' (sweet) obtained in the cheese-making process which uses milk from the Mediterranea Italiana buffalo breed. The production area is within the provinces of Benevento, Caserta, Naples and Salerno in Campania; the provinces of Frosinone, Latina and Rome in the Lazio region; the Province of Foggia in the Apulia region and Isernia in the Molise region. Since the arrival of buffalo in Southern Italy in the XVI century, the production of Ricotta di Bufala Campana and Mozzarella di Bufala Campana has been very closely linked. Ricotta di Bufala Campana is different from other ricotta cheeses due to its creamy consistency, softness, color and sweet milky aromas, characteristics which are given to the fact that buffalo whey is richer in fats and free from lipase, an enzyme that can influence the sensory properties of fat. The ricotta is porcelain white, rindless, with a grainy but not sandy consistency that is soft and creamy. The flavor is characteristic, fresh and slightly sweet, whilst the aroma is reminiscent of milk and cream. It can be eaten on its own or used as an ingredient in many recipes and stuffed dishes. The product is generally used to prepare local sweet and savory dishes from the Neapolitan cuisine. Amongst the most famous recipes, there is the Pastiera Napoletana, a typical Easter cake.Expand

Produced since the 1700s by the shepherds who lived on the Lattari Mountains, the largest milk production area around Naples and Vico Equense, Provolone del Monaco is a melon-shaped, semi-hard cheese made from raw cow’s milk. Since the shepherds of Lattari used to wear long, hooded cowls, it was believed that Provolone was produced by monks, hence its name. With at least 20% of milk for the cheese production coming from the endangered Agerolese dairy cattle breed, Provolone del Monaco is characterized by the exceptional quality of its spun paste. It has a sweet and buttery flavor, with a pleasantly piquant aftertaste that becomes stronger with aging. Provolone is used as one of the basic ingredients of Neapolitan cuisine, but it also makes for an excellent table cheese that's typically paired with aged red wines.Expand

Bocconcini is an Italian cheese originating from Campania. It is a mozzarella-type cheese that is roughly the size of an egg, made with water buffalo's milk or a combination of buffalo's and cow's milk. These rindless small balls are semi-soft, creamy, elastic and springy in texture, while the flavors are mild, buttery, and slightly sweet. The name bocconcini means little bites in Italian, referring to the shape and form of the cheese. It is recommended to consume it fresh or use it on pizzas or vegetable-based dishes. Pair it with white wines.Expand

Provola is an Italian cheese that's essentially the smaller version of Provolone. The cheese is made from cow's milk and originates from Campania. This pasta filata cheese is typically immersed in brine, and some of the cheeses are smoked (known as Provola affumicata) before being hung to dry for at least 4 months. The flavors can vary from mild and sweet to very sharp, depending on the aging period and the region. Apart from being available in plain and smoked varieties, Provola can also be found in various elongated shapes. The name of the cheese is derived from pruvula or pruvatura, an ancient tradition in which the priests who had assembled at the convent of San Lorenzo in Capua were offered cheese on a piece of bread as a proof of its good qualities. Provola can be eaten as a table cheese, but it's also used in dishes such as pizza (where it often replaces mozzarella), lasagna, risottos, and bruschettas.Expand

Caciocavallo dell'emigrante is a traditional cheese originating from Salerno. The cheese is made from raw cow's milk (sometimes sheep's milk) and it's stuffed with soppressata. The texture is smooth and semi-hard, while the flavor is delicate, milky, and complex. The cheese is usually aged from 60 days to over 12 months. The soppressata was hidden inside the cheese because the migrants from Salerno wanted to take the meat to the United States, but the practice was illegal. However, you could bring cheese so the migrants hid the meat inside of the caciocavallo. Nowadays, there are just a few cheese-makers that create this unique cheese.Expand

Mozzarella nella mortella is a traditional Italian cheese originating from the sun-drenched regions of southern Italy, particularly Campania, where artisanal dairy practices are deeply embedded in rural culture. This fresh cheese is typically made from goat’s or sheep’s milk, giving it a richer, more aromatic profile than its more widely known cow’s milk counterpart. What sets mozzarella nella mortella apart is its distinctive method of preservation and presentation: the cheese is carefully wrapped in sprigs of myrtle (known locally as mortella), a Mediterranean shrub prized for its aromatic, resinous leaves. This wrapping is not merely decorative; it imparts a subtle herbal fragrance to the cheese, infusing it with the natural essence of the landscape from which it hails. The cheese itself is soft, moist, and slightly elastic, with a delicate flavor that balances the tang of the milk with the botanical notes of the myrtle. Traditionally, it is handcrafted in small batches by local producers who shape the mozzarella into small balls or ovals, tie them with natural fibers, and nestle them into bundles of fresh myrtle, both as a flavoring and a natural preservative. Mozzarella nella mortella is typically enjoyed fresh, often alongside rustic bread, olives, or cured meats, and it holds a cherished place in regional festivals and the everyday tables of southern Italy.Expand

Barilotto is an Italian cheese hailing from Campania, where it's produced by Casa Madaio in Cilento. The cheese is made from water buffalo's milk by heating the whey derived from the production of mozzarella di bufala. It's usually left to age for at least 40 days before consumption. Underneath its washed rind, the texture is hard, smooth, and firm. The aromas are delicate, fresh, and buttery, while the flavors are creamy and mild. It's recommended to serve Barilotto with honey or jelly due to the subtle sweetness of the cheese.Expand

Casoperuto is a traditional cheese hailing from Sessa Aurunca (Caserta). The cheese dates back to the classical age, and it's made from January to July using goat's milk and dried vegetable rennet. The curd is milled, washed, drained by hand, then placed into plastic molds and salted. The cheese is then rubbed with vinegar, oil, and thyme before it's placed into a glass or clay container. Casoperuto is typically left to mature from 10 to 12 months in cellars, where it's often moistened with vinegar. The cheese is highly aromatic, while the flavors are tangy and strong.Expand

Cacioricotta Caprino del Cilento is a soft cheese from the Campanian province of Salerno, produced around the area of Cilento National Park. Made with a mixture of sheep and goat milk, by combining two techniques of cheese-making, cacioricotta is a cross between a cheese and fresh ricotta, with a unique flavor coming from the aromatic herbs that free-range animals feed on. It can be enjoyed fresh or left to mature for 2-3 months. This highly appreciated delicacy is best enjoyed on its own, served with some homemade bread, or grated over popular local dishes such as cavatelli or fusilli al ragù di castrato.Expand