Cacio Emigrante Weight:500g The original recipe for Concerto

The original recipe for Concerto d'erbe is attributed to the nuns of the Convent of Pucara in Tramonti

a semi-hard stretched-curd cheese made from raw cow's milk

live lactic ferments

Frosano is the result of passionate winemaking

perfect for tasting

Cacio Emigrante Weight:500g The original recipe for ConcertoThe Cacio Emigrante from Caseificio SantAntonio is an artisanal cheese that tells the story of the cheesemaking tradition of Vallo di Diano. It is made from selected milk and processes handed down through generations, with a maturation that enhances intense aromas and a strong yet balanced flavor. The name evokes the history and roots of the region, recalling the authentic flavors that accompanied those who left, taking a piece of their homeland with