Top 3 Campanian Pasteurized Milk Cheeses

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

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

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