The product

Caciocavallo Irpino matured in Caves

An artisanal cheese produced with raw milk from Irpinia, matured in caves
Country of origin:
Italy - Campania
Type of Milk:
Raw Cow's milk
2 kg approx
Minimum order:
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Raw material Raw cow's milk coming from animals bred in Irpinia, a green area located in the southest part of Campania, very close to Basilicata
Appearance The crust is thin, light brown in colour with spots of dark brown; the texture is straw yellow, compact and without eyes
Taste Intense, savoury and slightly piccante with fermented notes and cooked butter hints; extremely long to the palate
Maturing At least 6 months
Curiosity The cheese is matured in ancient tuff and stone caves situated around the town of Calitri, where natural conditions of temperature and humidity create the perfect microhabitat to build a unique organoleptic profile in cheeses
More Information
Ingredients Raw MILK, salt, rennet
Allergens Milk and products thereof
Other allergens Eggs and products thereof
Weight 2 kg approx
Packaging Unpacked, fractions vacuum packed
Storage Conditions (unpacked products) Keep refrigerated below +4°C
Storage Conditions (packaged products) Keep refrigerated below +4°C
Instructions for use Please remove crust before consumption
Paese di origine ingrediente principale Italy
Nutrition Declaration Energy: 1314 kJ / 314 kcal
Fat: 22 g
of which saturates: 15,2 g
Carbohydrate: 1 g
of which sugars: 1 g
Protein: 28 g
Salt: 1 g
Typical value per 100 g
The producer

Caseificio D&D - Calitri (AV) - Campania

Why we chose them
Di Cecca dairy is located in Campania, more precisely in Irpinia, very close to Basilicata, in the town of Calitri that is located at an altitude of 700 meters above the sea. Since June 2001 the company has started producing cheese with its own milk, using it mainly unpasteurised: the dairy is managed by the family Di Cecca with the aim of promoting the local products. The dairymakers are two brothers in law, Giovanni Di Roma e Luigi Di Cecca. "We collect the milk everyday from local farmers and everyday we produce our cheeses" - Giovanni told us. The "caciocavallo" is produced with raw milk, taking in strong consideration the traditions that South of Italy had developed during the years for that type of cheeses. The affinage is something very particular, the touch that transforms a good cheese in a unique cheese. It takes place in millenials natural caves, made by stone and tuff, all around and under the town of Calitri. Thanks to the expertise that Giovanni and Luigi developed in long years of activity, many awards have been assigned to their creations, the last one in April at the Italian cheese Awards 2016.
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