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 Moliterno area.

Depending on the length of maturation, this hard Italian cheese can be either quite sweet or piquant in flavor, and it can be found marketed in three different varieties: Primitivo, ripened for up to 6 months; Stagionato, ripened for up to 12 months, and Stravecchio, ripened for over a year.

Burrino is a traditional cheese hailing from Basilicata, but it's also produced using similar techniques in Campania, Molise, and Calabria. The cheese consists of an exterior layer of soft cheese and an interior of butter from the whey.

The cheese is made from Podolica cow's milk, while the butter is chilled and inserted into the cheese. Burrino is shaped into a string purse (or a pear), and it's tied near the top before it's immersed in hot water. The texture is creamy, while the aromas are pungent.

Burrino ripens for several weeks, and it's usually consumed by eating the butter on bread first, followed by the cheese. 

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, Leccese, Comisana, Sarda and their crosses.

The production of this cheese peaks in spring and early summer, when the sheep are moved from the Ofanto river plains to highlands of the Vitalba valley where they can feed on the abundance of wild aromatic plants in the natural pastureland of the Apennines. 

Cacioricotta is a cross between a cheese and a fresh ricotta produced by combining two techniques of cheese-making. It is both cacio, meaning cheese, and ricotta, meaning recooked, because it is made by bringing fresh milk almost to the boil, then adding the rennet later, when the milk cools and achieves the temperature of coagulation.

Made with a mixture of goat and sheep milk, cacioricotta is produced throughout the region of Basilicata. It can be consumed fresh, after 2 or 3 days of drying, or left to mature for up to 4 months. The fresh version pairs nicely with jams and fruity white wines, while the aged version is usually served as a table cheese or grated over local pasta dishes. 

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, slightly piquant flavor becomes much stronger as the cheese ripens.

The mountainous region of Basilicata is also renowned for one special variant called Pecorino misto, made with both goat and sheep milk, and it ripens in underground caves. During the aging process, it develops a subtly spicy, pungent flavor that goes well with seasonal vegetables and fruity white wines, but Pecorino misto is also excellent on its own or served with a slice of bread.

Caciocavallo podolico della Basilicata is a traditional cheese made from the raw milk of Podolica cows, a hardy breed that grazes freely on the wild pastures of the Basilicata region. This semi-hard, stretched-curd cheese is typically shaped like a teardrop and is renowned for its complex flavors, which evolve during an aging process that can last up to five or six years.

Initially sweet and delicate, the flavor profile becomes more pronounced and spicy over time, reflecting the aromatic herbs and vegetation consumed by the Podolica cows. The aging process imparts distinctive aromas of pastureland and Mediterranean scrub, making it a prized cheese with a unique and rich aftertaste.

Caprino from Basilicata is an Italian cheese made with raw goat's milk and rennet - the name comes from the Italian word capra, meaning goat. Caprino was born from the need to preserve milk – it can be enjoyed fresh or aged, and sometimes it is even additionally flavored with rocket and thyme.

The fresh version is aged for two to four days and has a soft, creamy texture and round or cylindrical shape. Aged version is left to mature for up to 6 months and during that period the cheese develops much saltier and tangier flavor and turns the color from white to yellow, and sometimes even slightly red.