From the dairy
Palm Sunday Caciocavallini: the Easter tradition of Meta
Some cheeses are made all year round, others have a season. Palm Sunday Caciocavallini belong to the second family: we only make them in the weeks leading up to Easter.
A tradition tied to Palm Sunday
In Meta and across the Sorrento Peninsula, Palm Sunday has a very particular scent: olive branches and cheese. The caciocavallini, small stretched-curd cheeses, are tied to olive branches and taken to church for the blessing, then given within the family as a wish for abundance in the year to come.
Made entirely by hand
Every caciocavallino is shaped by hand, one by one: the stretched curd is pulled, closed and knotted with its characteristic little “head”, then tied in pairs or bunches. They’re small, but they need the same care as a large cheese. That’s why we only make a limited quantity.
How to eat them
- Fresh, just as they are, with rustic bread.
- Grilled or pan-fried: a few minutes per side until a golden crust forms and the centre turns stringy.
- Grated, after a few weeks, once they have dried.
When to order
You’ll find them in our online shop only around Easter. To receive them in time for Palm Sunday, order at least a week ahead: we ship from Monday to Wednesday, always chilled.
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