Caciocavallo Moscione

A cheese everyone in Meta knows. Caciocavallo Moscione is a heritage of the Sorrento Peninsula: stretched cow’s-milk curd, worked by hand and closed with its unmistakable daisy-shaped top.

Its texture is compact yet elastic: fresh, it is soft and moist; after a few more days it becomes more buttery, with a sweet, milky flavour.

Plain or smoked?

• Plain (700 g): delicate and milky. Perfect on its own, sliced.
• Smoked (500 g): bolder and more aromatic, at its best when cooked.

How to enjoy it

• Sliced, with rustic bread and cured meats.
• Grilled in a pan: golden outside and melting inside in 5 minutes. Here is the recipe.
• Diced into pasta: it’s the secret of our stringy pasta e patate.

Sizes and prices

How to store it

• Wrap it in food paper, not cling film, and keep it in the least cold part of the fridge.
• Once cut, it keeps well for weeks.
• Take it out of the fridge half an hour before serving.

How it reaches you

We always ship it chilled, with the refrigerated courier BRT Fresh or in a polystyrene box with ice. In Italy it arrives in 24–48 hours, with free shipping from €50; in Europe it takes 2–3 working days.

Frequently asked questions

What milk is it made from?
From cow’s milk, worked every morning in our dairy in Meta.

Does it contain allergens?
It contains milk.

Wrap it in food paper (not cling film, which makes it sweat) and keep it in the least cold part of the fridge.

Take it out half an hour before serving: at room temperature it releases all its aromas.

We pack every order by hand and ship Monday to Wednesday, so it never sits in a depot over the weekend. As these are food products, both fresh and aged, we cannot accept returns of undamaged goods. If your parcel arrives damaged, something is missing or there is a mistake, write to us within 24 hours: we will replace it or refund you.

Shipping policy · Returns & refunds