Cacio Morra
Ennio and Giocondo are both shepherds in the Majella National Park. Ennio has a flock of sheep at an altitude of 1,000 meters and Giocondo has a flock of goats that forage around an altitude of 700 meters.
Cacio Morra is a tribute to the traditions of cheesemaking in the Majella before the 1990s. In the past, shepherds would bring together their flocks to communally share the responsibility of milking and thus create a cheese that was a representation of the variations of stewardship and biodiversity in the mountain.
In the summer months, we bring the milk of both shepherds together to produce a Cacio Morra cheese. Our Cacio Morra is 30% sheep milk and 60% goat milk, aged for a minimum of 2 months and recognized by the addition of a bay leaf. This collaboration is possible thanks to the agronomists of the National Park.
To read more: Il Cacio Morra, l'eredità ritrovata della pastorizia della Maiella
Ennio and Giocondo are both shepherds in the Majella National Park. Ennio has a flock of sheep at an altitude of 1,000 meters and Giocondo has a flock of goats that forage around an altitude of 700 meters.
Cacio Morra is a tribute to the traditions of cheesemaking in the Majella before the 1990s. In the past, shepherds would bring together their flocks to communally share the responsibility of milking and thus create a cheese that was a representation of the variations of stewardship and biodiversity in the mountain.
In the summer months, we bring the milk of both shepherds together to produce a Cacio Morra cheese. Our Cacio Morra is 30% sheep milk and 60% goat milk, aged for a minimum of 2 months and recognized by the addition of a bay leaf. This collaboration is possible thanks to the agronomists of the National Park.
To read more: Il Cacio Morra, l'eredità ritrovata della pastorizia della Maiella
Ennio and Giocondo are both shepherds in the Majella National Park. Ennio has a flock of sheep at an altitude of 1,000 meters and Giocondo has a flock of goats that forage around an altitude of 700 meters.
Cacio Morra is a tribute to the traditions of cheesemaking in the Majella before the 1990s. In the past, shepherds would bring together their flocks to communally share the responsibility of milking and thus create a cheese that was a representation of the variations of stewardship and biodiversity in the mountain.
In the summer months, we bring the milk of both shepherds together to produce a Cacio Morra cheese. Our Cacio Morra is 30% sheep milk and 60% goat milk, aged for a minimum of 2 months and recognized by the addition of a bay leaf. This collaboration is possible thanks to the agronomists of the National Park.
To read more: Il Cacio Morra, l'eredità ritrovata della pastorizia della Maiella