chilled ).
High up in the green hills of Casalbore, on the edge of the Fortore in Campania, grazes a unique breed of sheep that is rarely found outside this region: the Laticauda. This ancient breed is renowned for its rich, creamy milk, which has formed the basis for one of southern Italy’s most distinctive pecorinos for generations.
At Kelvini Italian Artisan, we believe that true quality begins at the source. That is why we source this artisanal cheese directly from a family-run farm where the sheep graze freely, the milk is processed fresh every day, and every cheese is still made entirely by hand. Here, you are not just tasting cheese, but the landscape, the tradition and the soul of Campania.
The Laticauda is a distinctive Italian breed of sheep that has been reared for centuries in the mountainous regions of Benevento and Avellino. Thanks to the nutrient-rich mountain pastures, wild herbs and the leisurely pace of rural life, this breed produces milk with an exceptionally high fat and protein content.
This rich milk forms the basis for a pecorino that stands out for its creamy texture, full-bodied flavour and elegant aromas. The milk is processed unpasteurised, ensuring that all its natural properties are preserved. After moulding, the cheese matures for several months in special maturing rooms, where it slowly develops its character without losing its soft, creamy centre.
The result is a semi-mature pecorino that is accessible to any cheese lover, yet has enough depth to surprise even the most discerning connoisseur.
When you cut into this pecorino, you’ll immediately realise that this is no ordinary sheep’s cheese.
When you cut into this pecorino, you’ll immediately realise that this is no ordinary sheep’s cheese.
As the cheese is matured for only a few months, it remains mild and approachable. This makes it ideal for anyone wishing to try authentic pecorino without the pronounced sharpness of long-matured varieties.
In many places, milk is collected from dozens of different farmers. In Casalbore, things are done differently.
Here, the entire production process remains in the hands of the same family. The sheep are tended to daily on the farm’s own mountain pastures. The fresh milk is processed straight away in the farm’s own cheese dairy, and each cheese is then given plenty of time to mature naturally.
This short supply chain not only ensures maximum freshness, but also complete control over quality and authenticity. It is precisely this way of working that makes Italian regional produce so special.
For Kelvini Italian Artisan, this is the essence of true Italian craftsmanship: no factory, no compromise, just pure craftsmanship.
Serving tip: Take the cheese out of the fridge about 30 minutes before serving so that all the flavours can really come into their own. A cheese that tells the story of Campania Not every pecorino reveals its origins. This one does. It embodies the flavour of the mountain pastures, the craftsmanship of a family that has been making cheese for generations, and the unique characteristics of the Laticauda sheep. When you serve this cheese, you’re not tasting a mass-produced product, but a little piece of southern Italy created with care and patience.
That is exactly what Kelvini Italian Artisan stands for: authentic Italian regional produce with a story you can taste.
| Weight | 350 Gram, 700 grams, 1,4 Kilo |
