Lucano Hard Cheeses

Produced in the region of Basilicata, Canestrato di Moliterno is made from whole goat's and sheep's milk. It is matured in the so-called fondaci, a type of dry, cold, but well-ventilated semi-underground warehouse typical for the... READ MORE

Named after Filiano, a town settled in the province of Potenza in northern Basilicata, this variety of a semi-cooked hard cheese is made with fresh raw sheep milk obtained only from local breeds: Gentile di Puglia and Lucania, READ MORE

Pecorino from the region of Basilicata is a hard cheese made with raw sheep milk. It is left to mature on wooden boards in a cool and dry area. The aging period is at least 2 months, but it can last up to a year, and the characteristical,... READ MORE

The mountain region of Basilicata is renowned for one special variant of pecorino cheese, called pecorino misto. As the name suggests (the word pecorino derives from the Italian word pecora, meaning sheep) pecorino is usually mad... READ MORE