Locally sourced Italian cow’s milk at heart of Caseificio S. Antonio’s cheeses
Caseificio S. Antonio has been producing high-quality dairy products for over 50 years, staying faithful to family traditions in cheese making. At SIAL Paris 2022, the company is showing three lines that are representative of its art: Caciocavallo Semi-stagionato, a spun, medium consistency cheese and the main product of its territory; Caciocavallo Emigrante, a stretched curd made from Italian cow’s milk, stuffed with soppressata (a dried salami); and Mozzarella Fior di Latte, obtained from a milky spun paste with a fibrous structure and slightly elastic consistency.
UNIQUE SELLING POINTS
- Using local milk from farms in Campania, Basilicata and Apulia
- 50 years of family cheese-making heritage
- Located in the heart of the Cilento and Vallo di Diano National Park