Our Products

All products of the Caseificio of Castelfranco in Miscano are made exclusively using local milk. Indeed the milk comes from small, controlled sheds, selected by breeders in the areas of Castelfranco in Miscano and San Giorgio la Molara, where the cattle are free to graze in the fields and feed on fresh, various grass or natural hay and wheat.

The Caciocavallo

We are among the few to produce it following throughly the old techniques of processing, and being faithful to the sound dairy traditions of our territory. The great care which characterizes every stage of the production, as well as our mission to offer an excellent product, have always been our strenght and the guarantee of high quality of our Caciocavallo. The manufacturing process is carried out in a modern building, designed to develop at the best way and with maximum hygiene and safety the different stages of production, all strictly certified


Fresh cheese

Fresh cheeses are soft cheeses, whose curd was not subjected to cooking, not even to aging, but only to a maturation of less than 30 days. These cheeses have a water content of 80% at least  and they have no rind, or they sometimes have a thin skin. For this reason, the fresh cheese is […]


Fior di latte

The fiordilatte is a fresh, stretched-curd cheese that boasts ancient traditions in Campania. To produce fiordilatte it has always been used high quality cow’s milk, obtained from one or more milking in sequence, which is delivered raw to the dairy within 24 hours of the first milking. Its shape varies, usually round shaped; it has […]



“The ricotta can not be called cheese, as it is classified simply as a dairy product: in fact it is not obtained through the coagulation of casein, but it’s taken from the proteins of the whey, that is the liquid part which separates from the curd during the cheesemaking.” Ricotta is a creamy white cheese, […]


Scamorza and Treccia passita

The scamorza is a stretched-curd cheese made from cow’s milk and it is considered “Prodotto Agroalimentare Tradizionale” (PAT). The origin of the word “scamorza” probably refers to its shape, since it looks like a “capa mozzata”, that is a cut head. Its rind is smooth, thin and ivory. The passita can be pear-shaped with a […]