Caseificio Cirigliana Srl

In Riardo, in the province of Caserta, Caseificio Cirigliana transforms the whey from Mozzarella di Bufala production into Ricotta di Bufala Campana DOP. It is a whey ricotta, a noble byproduct: it emerges porcelain white, soft to the spoon, with a creaminess balanced by a delicate sweetness. Behind that texture lies conscious thermal management and selective sourcing, both bound by the rigorously circumscribed production area mandated by the production specifications (disciplinare). Nothing is left to chance: the temperature that coagulates the whey proteins, the selection of whey within the protected area, the short time separating processing from the finished product. The result is a Campanian delicacy that thrives on balance — neither cloying nor neutral — and bears the imprint of the Caserta geography from which it derives. The denomination, here, is not merely a brand but the guarantee of a method and a territory, discernible in the white paste and the measured sweetness of every spoonful.

Contacts