Exploring the Cheeses of Abruzzo: A Tasty Journey Through Tradition and Flavor
A sensory journey through Abruzzo’s finest cheeses, from bold pecorino to delicate ricotta.
Cheese tasting in Abruzzo is an experience that engages all the senses, offering a journey through rich flavors, unique textures, and centuries-old traditions. From the bold intensity of aged pecorino to the delicate creaminess of fresh ricotta, each cheese tells a story of craftsmanship and terroir. The cheeses of Abruzzo reflect the region’s diverse landscapes, from mountain pastures to coastal plains, bringing depth and character to every bite.
Whether enjoyed in a rustic agriturismo, a lively market, or paired with local wine and honey, discovering the cheeses of Abruzzo is a must for any food lover.
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The Heart of Abruzzo’s Dairy Tradition
Cheese-making in Abruzzo has deep roots that stretch back centuries. One of the most important traditions tied to local dairy production is transhumance—the seasonal migration of flocks between the high mountains and the coastal plains.
As shepherds moved their animals to find the best pastures, they also carried with them their knowledge of dairy-making, creating cheeses that were easy to preserve and transport. Today, these traditional techniques are still used to produce some of the most beloved cheeses of Abruzzo.
If you’re visiting Abruzzo, you’ll quickly realize that pecorino is the true star of the region’s cheese offerings. But Abruzzo’s cheesemakers don’t just stop there; they’ve got a wide variety of artisanal cheeses to explore.
Must-Try Cheeses of Abruzzo
1. Pecorino di Farindola
Let’s start with the classic Pecorino. While this cheese is found throughout Italy, the Pecorino di Farindola from the hills of Gran Sasso is unique for one big reason: it’s made with pork rennet. This distinctive method of coagulating the milk gives the cheese a deep, intense flavor with subtle spicy notes that are characteristic of the herbs the sheep graze on. The texture is firm, making it perfect for slicing or grating over pasta dishes.
2. Pecorino “Marcetto”
If you’re feeling adventurous, try Pecorino Marcetto, a cheese with a reputation for being a little on the wild side. This peculiar cheese is aged with the help of fly larvae, which are allowed to nestle between the cracks of its rind, adding a powerful, tangy, and slightly spicy flavor. While it may not be for everyone, those who appreciate bold, distinctive flavors will find Marcetto irresistible.
3. Canestrato di Castel del Monte
Moving from sheep’s milk to a hard, raw variety, Canestrato di Castel del Monte is another iconic Abruzzo cheese. Produced in the province of L’Aquila, it’s made from sheep’s milk and aged in rush baskets, which gives it its signature striped rind. The flavor is intense, slightly peppery, and rich—especially when allowed to mature for several months. It’s a cheese that speaks to the rugged beauty of Abruzzo’s landscape.
4. Scamorza
Next up is Scamorza, a classic stretched-curd cheese made from cow’s milk. It’s very similar to mozzarella, but with a firmer texture. Scamorza can be enjoyed fresh, but its more intense, smoky variant—known as Scamorza Affumicata—is naturally a favorite throughout Abruzzo. As one of the many beloved cheeses of Abruzzo, it pairs beautifully with rustic bread and is perfect for melting over pizza or grilled meats.
5. Giuncata (Sprisciocca)
A soft, fresh cheese, Giuncata (or Sprisciocca in the local dialect) is a true taste of Abruzzo’s pastoral heritage. Made from cow’s milk, it’s delicate and creamy, with a mild flavor that reflects the freshness of the milk used. Traditionally, it is stored in wicker baskets to preserve its moisture. Perfect for a light salad or a side dish, Giuncata is a cheese of Abruzzo that offers versatility and freshness.
6. Caciocavallo
A favorite in southern Italy, Caciocavallo from Abruzzo is a semi-hard, stretched-curd cheese that has a smooth, creamy texture when young, but becomes more piquant as it matures. The shape of Caciocavallo is distinct—a pear-like form that’s tied with raffia string and hung to age. The most prized version is Caciocavallo degli Altopiani Maggiori, produced in the high-altitude pastures around towns like Pescocostanzo and Rivisondoli.
Caciocavallo is often hung over an open flame and slowly melted onto toasted bread, a local snack that’s frequently served at gatherings or town festivals.
7. Caciofiore Aquilano
A cheese that almost disappeared, Caciofiore Aquilano is a treasured gem of Abruzzo’s dairy heritage. Made from sheep’s milk, it’s flavored with wild artichoke flowers and saffron, giving it a delicate yet flavorful profile. It’s a cheese best eaten fresh or semi-aged and works wonderfully in pasta dishes or as a topping for vegetables.
10 Best Cheese Factories (Caseifici) in Abruzzo
1. Bio Agriturismo Valle Scannese Gregorio Rotolo
📍 Scanno (L’Aquila)
Website: https://www.vallescannese.com/
2. Casetta Bianca
📍 Lettopalena (Chieti)
Website: http://www.casettabianca.it/
3. Caseificio Santa Teresa L’Aquila
📍 L’Aquila (L’Aquila)
Website: https://www.caseificiosantateresa.it/
4. La Casetta del Caseificio Campo Felice
📍Lucoli (L’Aquila)
Website: https://www.caseificiocampofelice.com/
5. Fattoria del Vomano
📍Atri (Teramo)
Phone: 085 870 9030
6. Caseificio Lucano
📍Montesilvano (Pescara)
Website: https://www.caseificiolucano.it/
7. Caseificio F.Lli Del Mastro
📍Sant’Eufemia a Maiella (Pescara)
Website: http://www.caseificiodelmastro.it/
8. Caseificio 3 Monti
📍San Salvo Marina (Chieti)
Website: http://www.caseificio3monti.it/
9. La Bottegaccia
📍Pescocostanza (Pescara)
Website: http://www.caseificiodelmastro.it/
10. Azienda Agricola Fratelli Marronaro
📍Pizzoli (L’Aquila)
Website: https://www.fratellimarronaro.com/
FAQs Cheese Tasting in Abruzzo
What is Pecorino cheese, and why is it so popular in Abruzzo?
Pecorino is a hard, sheep’s milk cheese known for its tangy and often spicy flavor. In Abruzzo, it’s especially popular due to the region’s transhumance tradition, where shepherds would make cheese while moving flocks between high pastures and the coast.
Can I find Pecorino Marcetto outside of Abruzzo?
Due to its unique production process involving fly larvae, Pecorino Marcetto is a rare cheese. It’s best found within Abruzzo or at specialty Italian cheese shops that carry rare regional varieties. This cheese is definitely reserved for those seeking an exclusive experience!
What is the best way to enjoy Scamorza?
Scamorza is incredibly versatile. You can enjoy it fresh, pair it with honey for a sweet-savory experience, or opt for the smoked version, which is perfect on top of pizza or grilled meats.
What is Giuncata cheese used for?
Giuncata is a soft, fresh cheese often used in salads, pastas, or enjoyed with bread. Its delicate flavor and creamy texture make it ideal for adding to light, refreshing dishes.
Conclusion: A Tasty Journey Through Abruzzo’s Cheeses
The cheeses of Abruzzo are a true reflection of the region’s diverse landscapes and deep-rooted traditions. From the robust Pecorino to the smoky Scamorza, there’s a cheese for every palate. Whether you’re exploring the hills of Gran Sasso or relaxing on the Adriatic coast, be sure to seek out these regional delights.
They not only embody the flavors of Abruzzo but also tell the story of generations of cheesemakers who have honed their craft over centuries.
So, if you’re planning a trip to Abruzzo, don’t forget to indulge in its cheeses. They’re not just food—they’re a piece of the region’s heart and soul.
