Not intensive grazing in Salento

Go out of the Tramonti oasis and go towards Sant’Isidoro along the so called Cucchiara road. The first time I came here this fine farm was not like this. It was a bit crumbling. Now it has been renovated and also includes a Bed & Breakfast Inn. But I didn’t come here for this reason.

The entrance

I come here for cheeses like "firodilatte", "giuncata", "primo sale" and "cacio ricotta".

The ricotta

 

Every day they produce small quantities. You have to book the products you prefer. The milk comes from the cows grazing in the fields. They are fed with natural hay.

 

 

"primo sale"

 

On the farmyard there is a fig tree. I pick a fig to enjoy it with cheese.

 

Today I am late. There isn’t mozzarella. I buy the fragrant ricotta.

Matured cheese made with cow’s and goat milk

The crust is brown, there are many small holes. It is soft enough, slightly acid and spicy. It is as “intense” as the sea which is not far from the fence and the haycocks.

 

 

 Traduzione in italiano su http://www.lucianopignataro.it/a/diario-del-salento-6-la-ricotta-la-giungata-e-i-formaggi-caseificio-bellimento-a-nardo/14087/