Ciminà Caciocavallo

Slow Food Presidium

Italy

Calabria

Milk and milk products

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Ciminà Caciocavallo

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.

Season

Produced all year, with the largest production from March to June

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The Presidium’s aim is to increase the production of larger, egg-shaped cheeses, destined for longer aging, to help producers break out of the confines of the local market.

Production Area
Ciminà and Antonimina Municipalities, and some parts of Platì, Ardore and Sant’Ilario dello Jonio Municipalities, Reggio Calabria Province.

Presidium supported by
Ciminà Municipality
Producers

Association of Caciocavallo di Ciminà Producers
Piazza XX Settembre, 9
Ciminà (Rc)
Tel. + 39 345 4020772
carusofrancesco93@gmail.com
The association gathers the following producers: Francesco Caruso, Filippo Siciliano,Rocco Siciliano, Leonardo Spagnolo, Raffaele Polifroni
Slow Food Presidium Producers’ Coordinator
Rocco Siciliano
Tel.+39 340 0651762
sicilianorocco82@libero.it

Slow Food Presidium Coordinator
Francesco Saccà
Tel. +39 333 8733300
francesco.sacca@alice.it
The Presidium’s aim is to increase the production of larger, egg-shaped cheeses, destined for longer aging, to help producers break out of the confines of the local market.

Production Area
Ciminà and Antonimina Municipalities, and some parts of Platì, Ardore and Sant’Ilario dello Jonio Municipalities, Reggio Calabria Province.

Presidium supported by
Ciminà Municipality
Producers

Association of Caciocavallo di Ciminà Producers
Piazza XX Settembre, 9
Ciminà (Rc)
Tel. + 39 345 4020772
carusofrancesco93@gmail.com
The association gathers the following producers: Francesco Caruso, Filippo Siciliano,Rocco Siciliano, Leonardo Spagnolo, Raffaele Polifroni
Slow Food Presidium Producers’ Coordinator
Rocco Siciliano
Tel.+39 340 0651762
sicilianorocco82@libero.it

Slow Food Presidium Coordinator
Francesco Saccà
Tel. +39 333 8733300
francesco.sacca@alice.it

Territory

StateItaly
RegionCalabria

Other info

CategoriesMilk and milk products