Casieddu

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.

Key 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

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.