Caciocavallo with truffle

The company Milk Coop produces various types of cheeses and dairy products, including caciocavallo with truffle. Caciocavallo is obtained by processing the milk of native cow breeds typical of the Monti Picentini and the Altopiano del Laceno, while a second type comes from a mix of cow and sheep milk. The caciocavallo is aged and, depending on the ageing time, you get a fresh ("scamosciato") caciocavallo or an aged one. Since it is a stretched-curd cheese, it has a flavour that is delicate and intense at the same time. Caciocavallo is perfect eaten on its own or with other foods when freshly sliced, or used in various culinary preparations.

Caciocavallo with truffle:

The uniqueness of the caciocavallo with truffle from Milk Coop lies in the fine quality of the milk and in the completely artisanal production methods. A company with ancient roots, passing down milk processing from generation to generation. It was 1800 when it all began. Since then, more than 200 years have passed and the Azienda Agricola Nigro has become the Milk Coop Cooperative. Joining forces with 8 members who daily supply the milk of the Bagnolese sheep for the production of pecorino cheese. In addition to pecorino, cow's milk from the pastures of Irpinia and Sannio is used to produce other types of aged and fresh cheeses. The years have gone by, but the philosophy has always remained the same: "keeping cheese-making as tradition dictates, always striving to improve the ancient production techniques". The milk of the Milk Coop Cooperative comes from native Campania breeds, raised with the utmost respect for their nature. On the Cooperative's farms, natural timings and rhythms are respected. The animals are left free to choose among the countless wild herbs of their pastures. This biodiversity gives the milk they produce truly unique organoleptic and sensory properties. For this reason, the scamosciato, aged and fresh cheeses produced by the Milk Coop Cooperative are seasonal and locally sourced.