Best Cheese Producers in Abruzzo: Where to Buy from the Source
Discover Authentic Abruzzo Flavors Straight from Local Dairies
If you love cheese, Abruzzo is a treasure trove. From high-altitude pastures to sea-breezed valleys, this region is home to dairies (caseifici / casearie) where tradition, flavor, and passion are alive.
Whether you want to taste fresh mozzarella under a mountain sky, sample bold pecorino, or bring home aged caciocavallo, this guide to the best cheese producers in Abruzzo is your ticket to the real stuff.
Quick List: Top Cheese Producers in Abruzzo
Here are some of the caseifici you won’t want to miss:
| Producer | Where | What’s Special |
|---|---|---|
| Caseificio Santa Teresa | L’Aquila | Four generations of tradition, blending classic recipes with modern quality, offering everything from mozzarella to aged caciotta. |
| Caseificio di Memmo | Moscufo (Pescara) | Raw materials, environmental sustainability, stagionati & semistagionati |
| Caseificio F.Lli Del Mastro | Sant’Eufemia a Maiella (Pescara) | Mountain milk, traditional stretched-curd cheeses |
| Caseificio 3 Monti | San Salvo Marina (Chieti) | Raw milk, buffalo milk sometimes, organic/mountain sourcing |
| Caseificio Campo Felice | Collimento, Lucoli (L’Aquila) | Hand-made, fresh to aged range, creative flavors |
| Caseificio la Bruna | Lanciano (Chieti) | Organic pasture cows, fresh + flavored cheeses and fast local markets |
| Caseificio San Giovanni | Montazzoli (Chieti) | High altitude, traditional styles, lots of variety |
| Caseificio Lucano | Montesilvano (Pescara) | Handmade daily, attached store, local milk |
| Caseificio Voltigno | Rosciano (Pescara) | Family tradition, fresh & aged sheep & mixed milk cheeses |
Meet the Caseifici: Highlights & What Makes Them Unique
Here are more detailed stories of some stand-out cheese producers in Abruzzo. These are places you’ll want to visit, taste, and maybe bring some cheese home.
1. Caseificio Santa Teresa
Location: Via Berardino Vecchioni, 14/16, L’Aquila
What makes it special: Founded in 1953, this family-run dairy has been perfecting traditional recipes for over four generations. From fresh mozzarella and ricotta to aged caciotta and provolone, every product reflects a balance of time-honored craftsmanship and modern quality standards, earning Santa Teresa recognition at Slow Food events in Turin.
Why you’ll love it: A taste of Abruzzo’s heritage in every bite, with cheeses that feel both deeply traditional and reliably consistent.
🔗 Website
2. Caseificio di Memmo
Location: Moscufo (Pescara province)
What makes it special: Since 1975, this dairy has rooted itself in tradition but with care for sustainability—raw materials from neighboring farms, energy via photovoltaics, and water recycling (phytoremediation). Their cheese range spans stagionati (aged) and semistagionati, rustic styles, “capretta”, “caciocavallo”, pecorella, and more.
Why you’ll love it: Great if you’re interested in environmental farming + rich, diverse cheese textures. Beautiful rural setting too.
🔗 Website
3. Caseificio F.Lli Del Mastro
Location: Via Roma, 131, Sant’Eufemia a Maiella (Pescara)
What makes it special: Generations of cheesemaking (since 1956) using milk from Majella National Park pastures. They combine tradition (stretched-curd cheeses like scamorza, caciocavallo, fresh mozzarella) with modern hygiene and quality certifications. They also produce yogurt and flavored cheeses (e.g. “Lo Spalmino”, “Blu”, “Brigante”).
Why you’ll love it: The sense of mountain air in the cheese, textures that change from fresh to aged, and tasting something that’s deeply local and honest.
🔗 Website
4. Caseificio 3 Monti
Location: San Salvo Marina, CH (Abruzzo coast area)
What makes it special: Raw milk cheeses are their bold choice—by preserving the full flavor and character of their milk, they offer fresher, more complex tastes. Their milk comes mainly from mountain-pastured Brown Alpine cows; and recently, they also use buffalo milk. They emphasize minimal intervention, organic principles, and regional taste.
Why you’ll love it: If you like cheese with personality—raw, rustic, strongly tied to place—this is for you.
🔗 Website
5. Caseificio Campo Felice
Location: Collimento, Lucoli (L’Aquila), about 1,000 m elevation
What makes it special: Hand-made process for all its cheeses; huge variety from fresh (mozzarella, ricotta, yogurt, butter) to aged (pecorino, mixed milks, caciocavallo); flavor experiments like BLUCOLI (blue cheese using craft beer yeasts), lemon or saffron-infused cheeses. They also sell platters and have sales points/boutiques so you can enjoy cheese + wine + local ambience.
Why you’ll love it: Beautiful location, creative flavors, and strong connection to the land.
🔗 Website
6. Caseificio la Bruna
Location: Lanciano (Chieti)
What makes it special: Organic, pasture-fed cows, handcrafted fresh cheeses, flavored ricottine, caciocavallo, and more. Also, very present in local markets and with a traveling van—so if you’re staying nearby, chances are you can taste or buy directly without going far.
Why you’ll love it: The freshness, flavor variation, and meeting people who love what they do.
🔗 Website
7. Caseificio San Giovanni
Location: Montazzoli, CH, at about 850-m elevation
What makes it special: Traditional artisanal craftsmanship enduring through time. Lots of variety (fior di latte, burrata, stracciata, pecorino, etc.). Milk is local, the altitude gives it character—cool nights, pure air, robust flavors.
Why you’ll love it: If you prefer classic cheeses done well, this producer delivers.
🔗 Website
8. Caseificio Lucano
Location: Montesilvano, PE (Abruzzo coast)
What makes it special: Young and experienced staff, following traditions with daily handmade work. The store-dairy setup means you can see production, buy fresh, enjoy small meals or sandwiches onsite. They also stock other organic/local goods.
Why you’ll love it: Ease of access (coastal), great for putting cheese in your itinerary when traveling along the coast or visiting Pescara.
🔗 Website
9. Caseificio Voltigno
Location: Via Enrico Taddei, 45, Villa Badessa di Rosciano (PE)
What makes it special: Deep family tradition (Morretti family), strong care for environment & flavor. Fresh and aged products from Abruzzo milk, processed daily. The company store is welcoming; you’ll find signature Abruzzo cheeses and a chance to taste in a warm, friendly setting.
Why you’ll love it: If you want authenticity, freshness, and that feeling of “cheese made just hours ago.”
🔗 Website
How to Visit & Buy Cheese Directly in Abruzzo
Here are tips so your cheese hunt in Abruzzo is smooth and satisfying:
- Plan your route: Many caseifici are in the mountains or rural valleys, so allow time for travel and use good maps / GPS.
- Check opening hours: Some producers have limited hours or by appointment for tours / tastings, especially outside summer.
- Bring a cooler bag: Fresh cheeses need refrigeration if you plan to travel after your purchase.
- Taste samples: Most places will let you sample—ask about what is most popular or their personal favorite!
- Buy what will travel well: Aged cheeses (pecorino, caciocavallo) travel better than fresh mozzarella or ricotta.
FAQ: Best Cheese Producers in Abruzzo
Q: What kinds of cheeses is Abruzzo especially known for?
A: Abruzzo is famous for pecorino (sheep’s milk cheeses), caciocavallo, fresh stretched-curd cheeses, ricotta, and many mixed-milk and flavored versions. The mountain pastures, traditional methods, and local flora (which the animals graze on) give Abruzzo cheeses bold, unique flavours.
Q: Are there caseifici that allow tours or tastings?
A: Yes. Some producers offer guided tours of the facilities and tastings. Others are more informal—you may need to call ahead or visit during daylight. Many dairies have on-site shops. (Check individual websites for scheduling.)
Q: Is raw milk cheese common in Abruzzo?
A: It is, especially among artisanal producers who want to preserve richer flavor and terroir. Caseificio 3 Monti, for example, is known for using raw milk. But hygiene and regulations are strictly observed.
Q: How does altitude affect the cheese?
A: Higher altitudes (mountain pastures) mean cooler nights, different grasses, wild herbs—these influence the taste of the milk and thus the cheese. Many producers use milk from mountain farms to get more aromatic, complex flavors.
Q: Can I buy these cheeses online or have them shipped?
A: Some caseifici offer online shops or partner with specialty food services. Also, many local agriturismi or food-gift sites carry their aged or preserved cheeses. Just check shipping regulations for perishable items.
