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Casieddu Cheese
About Casieddu Cheese
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.
