page_title: Cuisine of Abruzzo
section_title: Cheeses
hierarchical_section_title: Cuisine of Abruzzo / Dishes / Cheeses
caption_attribution_description: English: Italian cheese made by Goat's milk. Italiano: Formaggio caprino a pasta semidura e stagionatura breve dell'Appennino tosco-emiliano in provincia di Bologna.
context_page_description: The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. Confesercenti, an Italian trade organization, conducted a 2013 study which called Abruzzo the best place to dine in Italy.
context_section_description: The region's principal cheeses are:
  White cow cheese, a soft cheese made from cow's milk
  Caciocavallo abruzzese, a soft, slightly-elastic dairy product made from raw, whole cow's milk with rennet and salt
  Caciofiore Aquilano, made from raw whole sheep's milk, rennet, artichokes and saffron (which gives it its characteristic yellow color)
  Caciotta vaccination frentana, a half-cooked, semi-hard cheese made from raw whole cow's milk, rennet and salt
  Canestrato of Castel del Monte, a hard cheese made from raw whole sheep's milk, with rennet and salt
  Caprino abruzzese, made from raw whole goat milk (sometimes with sheep's milk), curd, and salt
  Cheese and curd stazzo, cheese and byproducts obtained from the processing of raw milk from sheep, cattle and goats
  Junket vaccination or Abruzzo sprisciocca, a soft fresh cheese made from raw whole cow's milk, rennet, and salt
  Pecorino d'Abruzzo: one of Abruzzo's flagship products—a mild, semi-hard (or hard) cheese with holes, made from raw whole sheep's milk, rennet, and salt
  Pecorino di Atri, a compact, semi-cooked cheese made from sheep's milk, rennet and salt
  Pecorino di Farindola, cheese made from sheep's milk and pork rennet
  Ricotta, made from the remnants of the coagulation of raw whole sheep's milk, heated after filtration
  Scamorza d'Abruzzo, a stretched curd cheese made from cow's milk, rennet (liquid or powder) and salt
  Atri and Rivisondoli are known for their cheeses. Mozzarella (fresh or seasoned) is typically made from ewe's milk; many lesser-known cheeses are found throughout Abruzzo and Molise.
caption: Caprino
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