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Ciminà Caciocavallo

Slow Food Presidium


In Ciminà the caciocavallo is double-headed. It is a small, long and unique cheese, even though it is not mentioned by any of the sector publications. It is also produced in its classic egg shape. Its weight ranges between 400 grams and 3 kilos.
This cheese has an other peculiarity: the raw milk, cow or even goat milk, usually curdles with natural kid rennet.

Further information

The Producers
  Antonio Pisto
Others - Ciminà (RC)
  Caseificio Romano di Rocco e Domenico Siciliano e Anna Romano
Cheese Factories - Ciminà (RC)
  Felice Polifroni
Others - Ciminà (RC)
  Graziella Bontà
Others - Ciminà (RC)
  Leonardo Spagnolo
Others - Ciminà (RC)
  Pasqualina Varacalli
Others - Ciminà (RC)
  Raffaele Polifroni
Others - Ciminà (RC)

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