Top 4 Campanian Fresh Cheeses

Azienda Agricola Le Starze is a family-run farm spanning 130 hectares of unspoiled nature. It specializes in the production of raw milk cheeses made from cow’s, goat’s, and sheep’s milk, sourced from animals that roam freely and graze on natural pasture. During periods when grazing is not possible, the animals are fed exclusively with alfalfa. All products are made without the use of industrial ferments, preserving the authenticity and natural character of their flavors. One of their most renowned products is Mozzarella nella Mortella - mozzarella wrapped in myrtle leaves, which imparts a unique aroma with notes of green grass, lemon, and cedar. This practice originates from an ancient tradition of preserving cheese during transportation from mountain pastures to the coastal areas.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

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

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