fbpx

About Caseificio Artigiana

This author has not yet filled in any details.
So far Caseificio Artigiana has created 179 blog entries.

April 2017

Fresh sheep ricotta

2019-03-25T19:47:00+01:00

The fresh ricotta cheese with sheep's milk, obtained from sheep's milk whey, is sold in the typical plastic "fiscelle". The outer appearance has a rough surface, white milk coloured. The flavor is typical of fresh, delicately acidic dairy products. The smell is characteristic, fragrant of dairy. The palatability is soft and creamy. Very versatile [...]

Fresh sheep ricotta2019-03-25T19:47:00+01:00

Bittersweet calzone with onions, ricotta forte, olives and dried grapes

2020-10-01T12:41:03+02:00

 INGREDIENTS 2Kg white onions 1 kg 00 flour 300g of pitted brine olives 4 tomatoes 1 stick of dried grape 20g fresh Ricotta Forte Artigiana A pinch of salt A pinch of sugar Extra virgin olive oil Preparation For the stuffing: cleaning up well the onions, cut them and wash with running water. [...]

Bittersweet calzone with onions, ricotta forte, olives and dried grapes2020-10-01T12:41:03+02:00

Capasone

2020-03-02T18:54:16+01:00

It is one of our niche products. Capasone is a cheese obtained through the coagulation of raw bovine milk coming from the local farms. Its peculiarity consist in the period of maturation of around 9 months in our cellars with natural rock walls. It has a dry fruit toasted taste with some flower [...]

Capasone2020-03-02T18:54:16+01:00

Caciocavallo refined in black grape marc

2020-03-04T18:59:15+01:00

It has a fruity and vinous aroma  matched with the typical flavour of Caciocavallo.  It is worked entirely by hand and it is made by bovine milk coming from the best farm of the territory. It stays underground to be seasoned for some months in the large barrel  under the grapes skin after [...]

Caciocavallo refined in black grape marc2020-03-04T18:59:15+01:00

Caciocavallo stravecchio

2020-03-04T18:59:39+01:00

Each Caciocavallo is an unique piece completely handmade and produced only with bovine milk in the best farms of our territory. It is a niche product thanks to its long seasoning period of 1 year in an aerated and dry cave. After this slow phase, all tasting and smell of Apulia will be [...]

Caciocavallo stravecchio2020-03-04T18:59:39+01:00

Caciocavallo refined in cave

2020-03-04T18:58:53+01:00

Each Caciocavallo is an unique piece completely handmade and produced only with bovine milk from our best farms. Its intense taste is the result of a refine process that happens entirely in a stone cave. Here the cheese breathe the humidity and it is stay covered by noble mould for some months. Raw [...]

Caciocavallo refined in cave2020-03-04T18:58:53+01:00

Smoked caciocavallo

2020-03-04T18:58:24+01:00

Smoked Caciocavallo is a ripen cheese with its typical pear shape. Its particularity consist in its extravagant taste matched with the taste of milk. Raw milk, serum grain, salt, rennet, smoked with beech wood Back to Seasoned & Refined

Smoked caciocavallo2020-03-04T18:58:24+01:00

Caciocavallo with chili pepper

2020-03-04T18:58:02+01:00

The Caciocavallo with chili pepper is the ideal for who loves intense and strong flavours. It is a cheese with seasoned “pasta filata”, it has an aftertaste of toasted and you can feel the spicy of chili pepper. Raw milk, serum grain, chili (2%), salt, rennet Back to Seasoned & Refined [...]

Caciocavallo with chili pepper2020-03-04T18:58:02+01:00

“Small head” caciocavallo

2020-03-04T18:57:37+01:00

It is the most fresh between our matured cheese. It is very appreciated from who likes sweet taste but also strong and characteristic flavour. Each Caciocavallo is an unique piece, handmade product coming from bovine milk collected in the best farm of our territory. Raw milk, serum grain, salt, rennet Back to Seasoned & [...]

“Small head” caciocavallo2020-03-04T18:57:37+01:00

Caciocavallo occhiato

2022-01-27T19:11:23+01:00

Caciocavallo Occhiato It is characterised by spread holes and a sweet taste, Caciocavallo Occhiato is a “pasta filata” cheese with medium ripening period obtained by the coagulation of bovine  milk taken from the  farms of the South-East area of Bari with the addition of selected ferments [...]

Caciocavallo occhiato2022-01-27T19:11:23+01:00
Go to Top