Good Caciocavallo cheese is made throughout Calabria, and indeed around all of Southern Italy. The technique is more or less the same, so differences come from the pastures, the climate and the cheesemakers’ hands. Two versions of Caciocavallo are made in Ciminà, the classic oval shape and an unusual type with two knots. This double-headed version, small and elongated, is unique among Italian cheeses, and no specialist publication mentions it in connection to its local area.
The two-headed Caciocavallo is usually eaten fresh, just a few days after production, often grilled. However, a few weeks of aging give it intense and lingering flavors of mown hay, yellow flowers and hazelnuts.
Produced all year, with the largest production from March to JuneBack to the archive >
Ciminà and Antonimina Municipalities, and some parts of Platì, Ardore and Sant’Ilario dello Jonio Municipalities, Reggio Calabria Province.
Presidium supported by
Association of Caciocavallo di Ciminà Producers
Piazza XX Settembre, 9
Tel. + 39 340 0651762
The association gathers the following producers: Francesco Caruso, Anronio Pisto, Pasquale Pisto, Raffaele Polifroni, Anna Romano, Domenico Siciliano, Rocco Siciliano, Leonardo Spagnolo
Tel.+39 340 0651762
Slow Food Presidium Coordinator
Tel. +39 333 8733300