Cave-aged caciocavallo

In the heart of Irpinia, amid unspoiled pastures, the company Milk Coop produces various types of cheeses and dairy products, including the cave-aged caciocavallo. The caciocavallo is obtained by processing the milk of native cattle breeds typical of the Picentini Mountains and the Laceno Plateau.

The cave-aged caciocavallo:

The caciocavallo is left to age and, depending on the time elapsed, you get a scamosciato (semi-aged) caciocavallo or an aged one. Being a stretched-curd cheese with a flavour that is delicate and intense at the same time, caciocavallo is perfect eaten on its own or freshly sliced with other foods, or used in various culinary preparations. The distinctive feature of Milk Coop's cave-aged caciocavallo lies in the excellent quality of the milk and in the completely artisanal processing methods. A company with ancient roots, passing down milk processing from generation to generation. It was 1800 when it all began. Over 200 years have passed since then, and the Azienda Agricola Nigro has transformed into the Milk Coop Cooperative. Joining together with 8 members who daily supply the milk of the Bagnolese sheep for the production of pecorino cheese. For the production of other types of aged and fresh cheeses, cow's milk is used, sourced from the pastures of Irpinia and the Sannio area. The years have passed but the philosophy has always remained the same: "to keep cheese-making as tradition dictates, while 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, nature's timing 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 provide truly unique organoleptic and sensory properties. The scamosciato, aged and fresh cheeses produced by the Milk Coop Cooperative are seasonal and locally sourced.