Cheeses of Massa Lubrense
The dairies of Massa Lubrense offer some of the best cheese productions in the Sorrento Peninsula, given by the combination of high quality raw materials and tradition.
The Provolone del Monaco
Among the cheeses of Massa Lubrense it is impossibile not to mention the Provolone del Monaco. Its production was originally concentrated in the territory of the Lattari Mountains. The first inhabitants of these mountains transformed the area taken away from the woods in arable land and they began animal husbandry activities, especially cattle breeding. The obtained productions entered the tradition, culture and economy of this area, consolidated over the centuries. This breed of dairy cattle will later be known as “Agerolese”. The free grazing, made up of herbes present almost all year round, surely characterizes the flavor of this cheese: sweet and slightly spicy.
This product is semi-hard and aged, recognizable by its elongated shape. It is made with raw milk. The process of production still follows the artisan tradition, taking advantage of the particular microclimate of the territory for the aging, which never takes less than 6 months. Extended time will indicate a more intense and spicy flavor.
Fior di latte and treccia
This high quality milk is then also used for the production of other gastronomic products.
Among typical cheeses of Massa Lubrense there is indeed the fior di latte, fresh spun paste dairy product. It is offered in various shapes. The flavor is slightly sour, perfect to go with tomatoes.
The raw milk undergoes a precise processing: it is raised to a temperature of more than 35°C, rennet is added to it, and the it goes through a coagulation process of up to 20 minutes. After that, when the curd is broken, it must ferment naturally for about 4 hours. Then the mixture can be cut into smaller pieces and processed in boiling water. Here the master cheesemakers begin spinning it until the desired shape is obtained, including the typical treccia sorrentina (braid shaped), made from cow’s milk and more compact than fior di latte. Also very common is the rounded shaped treccia.
The caciocavallo
Among the cheeses there is caciocavallo, typical of the area, but also more generally of southern Italy. It is one of the oldest spun paste cheeses, with a classic rounded shape, made from cow’s milk and aged for a minimum of 4 months. Its name is thought to derive from the ancient custom of storing it straddling (“a cavallo”, in Italian) a horizontal pole.
Caciottine
Caciottine are also produced in the Massa Lubrense area, plain or enriched with various spices including chili pepper or chives. This is a fresh cheese, so soft that it’s almost spreadable. Its making process is similar to fior di latte, but does not involve fermentation.
Provole
Provola, a fresh stringy cheese with a slightly smoky flavor, and provoloncino, a double-cooked aged cheese, are among other local productions. They are produced along the entire territory all year round, with peaks in the summer period, coinciding with the greatest tourist flows.
Stuffed cheeses
It is also possible to find stuffed cheeses, such as scamorze with the classic filling made of olives and chili pepper. Often during cooking they are placed on lemon leaves, a local product, to acquire their aroma. Or cheese rolls stuffed with prosciutto.
Numerous family-run dairies are involved in making these cheeses in the traditional way. In fact, much of the processing, although assisted by latest generation machinery, remains purely manual. These products can be enjoyed in Massa Lubrense but not only, since precisely because of their quality they are often in demand throughout Italy!
