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The dairy Caseificio Ruocco was founded in 1960 and the production of the famous Agerola's milk has been handed down from his grandfather Matteo Rocco to his grandchildren who still use the ancient pastoral practices, to produce fresh and aged cheeses with high nutritional properties.
The dairy produces, using the milk of the fine Agerola beef, fior di latte, smoked provola, treccie, bocconcini and the famous and prestigious provolone of Monaco DOP.
Fiordilatte is a fresh pulled-curd cheese obtained from raw cow’s full milk of several milkings over the course of a maximum of 16 hours since it has to be delivered extremely fresh to undergo processing. It originates in the Southern Apennines in the region Campania. Ingredients: uncooked cow’s milk, calf rennet, salt
Fiordilatte is a fresh pulled-curd cheese obtained from raw cow’s full milk of several milkings over the course of a maximum of 16 hours since it has to be delivered extremely fresh to undergo processing. It originates in the Southern Apennines in the region Campania. Ingredients: uncooked cow’s milk, calf rennet, salt Packaging: 400 gr and 800 gr (about)
The fior di latte is a soft, stringy cheese like the famous mozzarella, with the difference that it is produced with only cow's milk, while the mozzarella is made with only Campana DOP buffalo milk. Ideal for garnishing pizzas and as stuffing for pasta puddings or simply to eat naturally accompanied by a nice tomato salad! Package: 500gr and 1000gr
Provolone del Monaco cheese is a valuable product in the Sorrento Peninsula - Lattari, only with raw milk. It 'a semi-hard cheese made of spun paste and aged for periods ranging from 6 to 18 months. Ingredients: milk, rennet and salt Weight: 1,2 Kg / 3 Kg
Typical cheese of Campania produced with cow's milk. Famous is the provola cheese by Agerola. It is eaten fresh or medium-aged. It has aromas important. Ingredients: milk, rennet and salt Packaging: 400 g and 800 g