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    Caciocavalleria

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    Caciocavalleria

    A Taste Journey Between Passion and Tradition
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    The manufacturer story

    La Caciocavalleria, Il Fienile, is born in the heart of Calitri, from the intuition of combining the management of the family business with the passion for the production of excellent dairy products. Our adventure begins with the goal of creating a reality that combines tradition and innovation, carrying on the rich family heritage and contributing to the development of the local dairy culture.

    Starting from an ancient barn, we have transformed the space into a real Cheese Academy, a center dedicated to the dissemination of cheese culture and aging techniques. This place has become a meeting point for industry experts, food enthusiasts, and all family businesses who share our same mission.

    In this unique environment, we offer courses, workshops, and special events that allow enthusiasts to immerse themselves in the fascinating and complex world of cheese production. Furthermore, we collaborate closely with the best experts in the field and local agricultural companies to ensure the quality and authenticity of our products

    The manufacturer philosophy

    At Caciocavalleria, our production philosophy is based on fundamental principles that guide every phase of our work:

    • We value the quality and authenticity of our products through a short and noble supply chain. From the production of herbs and spices grown on-site to the processing of milk, we are committed to ensuring that every step of the process is managed with the utmost care and attention.
    • We believe that authenticity is reflected in our products. Every cheese shape we create is the result of a traditional recipe and artisan skill, guaranteeing a unique taste that speaks of our roots and dedication.
    • The transformation of our barn into a Cheese Academy is not only a sign of growth but also our commitment to becoming a reference point for training and development in the dairy sector. We want to share our passion and knowledge with other family businesses, thus contributing to the promotion of cheese culture.