Cheeses

Caciocavallo, a semi-hard cow’s milk cheese, is made here, as it is over much of the south of Italy. Ricotta is also produced, as is cacioricotta, an ‘aged’ version, which although still soft, is stronger in flavour. Salted ricotta is pressed and dried to become hard enough to grate. Canestrato di Moliterno is a soft sheep’s milk cheese, while manteca o butirro is a caciocavallo-like cheese ball with butter in the middle; similar cheeses are found in Campania and Calabria.