The Cheeses of the Vasto Area

In Italy the conservation of milk by adding bacteria or rennet to curdle it and process it into cheese in its various forms, is a craft that dates to pre-Roman times.  Of the thousand or so cheeses that are native to Italy’s mountains, plains and coastal regions, here are five of the most common artisanal types found in Abruzzo.

Caciocavallo, a semi-hard cheese that is often found on the table in Southern Italy. The name "Caciocavallo “cacio = cheese, cavallo = horse” in English. The traditional method of ageing the cheeses was by tying them together and hanging them over a beam, as you would saddlebags on a horse.

Pecorino (pecora = sheep) A hard cheese that was brought to the Abruzzo coast by mountain shepherds on the annual winter sheep migration to southern pastures.

Scamorza- Akin to mozzarella a but a little firmer, another soft cheese that is typical of southern Italy. It is made from the same cow's milk base as mozzarella but is firmer and drier.

Ricotta di Pecora, pecorino ricotta, is a soft cheese made from sheep’s milk.

Caciotta d'Abruzzo: a soft cow's milk or sheep's milk cheese.

For the Italophile – Here are some other common protected Italian cheeses that are well known internationally:  Provolone, Parmesano Reggiano, Grana Padanao, Gorgonzola, Mozzarella, Ricotta