Casieddu Cheese

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#255 of 377 cheese types

Casieddu is a cheese from Sicily made from a blend of sheep's and goat's milk. This semi-soft cheese is typically stuffed with a piece of hot chili pepper, giving it a unique, spicy kick. It is aged for a short period, allowing the flavors to meld while maintaining a fresh, creamy texture.

What is Casieddu Cheese?

Casieddu, an artisanal goat cheese, flourishes in Basilicata, Italy, from July through September, a period ripe with goat's milk. This spherical cheese, notable for its delicate taste, stems from a meticulous process involving raw goat’s milk coagulated with rennet and infused with nepeta, an aromatic herb. The cheese is distinctively wrapped in fern leaves, a method that imparts a unique flavor profile marked by hints of cooking and mint, alongside a subtle bitterness from the ferns.

Produced in the regions of Castelsaraceno, Grumento Nova, Lauria, and Moliterno, Casieddu shares its birthplace with the renowned Canestrato di Moliterno cheese, creating a duo of traditional cheeses that echo the rich pastoral culture of southern Italy. Despite its limited production, Casieddu captures the essence of its local landscape, offering a taste that is both a reflection of its environment and a tribute to the heritage of Basilicata’s cheese-making traditions.

Key Facts About Casieddu Cheese

Country of Origin Italy
Specific Origin Castelsaraceno, Grumento Nova, Lauria, Moliterno
Milk Type Goat's Milk
Milk Treatment Raw
Moisture Content ~60%
Rind None
Texture Soft
Flavor Extremely delicate
Aroma Cooking, mint
Forms Spherical
Age Fresh
Rennet Type Kid or lamb rennet