Casieddu

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.

Important Facts

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

Casieddu

Important Facts

Other Cheeses from Italy