In Southern Italy, some of the most iconic cheeses in the world are produced. The stretched-curd traditions of Sicily and the creamy richness of Puglian burrata each tell their own story through milk, pastureland and the skilled hands of producers who still follow age-old methods.
Every one of these products is deeply tied to its place of origin. Here, then, are the typical cheeses of Southern Italy.
- Ragusano DOP: the Sicilian giant made with stretched curd
- Burrata di Andria IGP: Puglia’s creamy cheese
- Mozzarella di Bufala Campana DOP: the white gold of the South
- Caciocavallo Silano DOP: the treasure of the Sila
- Pecorino di Filiano DOP: the pastoral soul of Basilicata
- Giuncata Abruzzese: freshness wrapped in reeds
- Pecorino Sardo DOP: the island's character
Ragusano DOP: the Sicilian giant made with stretched curd
Ragusano DOP is one of Sicily’s oldest traditional cheeses, instantly recognisable thanks to its distinctive rectangular shape. It is made with milk from the Modicana cow, in the Hyblaean area between the provinces of Ragusa and Syracuse. The texture is compact and elastic, with a straw-yellow colour that deepens as it matures.
When young, it is sweet and delicate. As it ages, it develops spicier notes and a pronounced savouriness, which also makes it excellent for grating. Fresh Ragusano pairs beautifully with raw broad beans in spring and a drizzle of extra virgin olive oil from the Hyblaean hills. A more mature version works particularly well grated over pasta alla Norma.
Burrata di Andria IGP: Puglia’s creamy cheese
Burrata di Andria IGP is perhaps the most indulgent fresh cheese in Italy. On the outside, it looks like a mozzarella, with its smooth stretched-curd shell. Inside, though, there is a soft filling of stracciatella and cream. It originated in Andria, in the province of Barletta-Andria-Trani, born from a rural tradition of wasting nothing.
This classic Puglian cheese should be served at room temperature with ripe tomatoes, a drizzle of local extra virgin olive oil and a few basil leaves. It is also delicious resting on warm bruschetta, on top of a plate of orecchiette with cherry tomatoes, or alongside traditional taralli biscuits.
Behind every burrata lies a Puglia of trulli houses, ancient olive trees and the turquoise waters of Salento. It is a region that invites you to stay longer.
Mozzarella di Bufala Campana DOP: the white gold of the South
Mozzarella di Bufala Campana DOP holds a place of honour among Campania’s traditional cheeses. Produced exclusively with buffalo milk in the areas between Caserta and Salerno, it stands out for its porcelain-white colour, smooth surface and that characteristic tang released with each bite.
It is best enjoyed simply, at room temperature. As for pairings, caprese with San Marzano tomatoes and basil remains a timeless classic. It also works well in aubergine parmigiana or served with freshly baked pane cafone, the rustic local bread. A Campanian white wine such as Falanghina highlights its delicacy.
Caciocavallo Silano DOP: the treasure of the Sila
Caciocavallo Silano DOP takes its curious name from the tradition of tying the cheeses in pairs and hanging them “astride” a beam to mature. It is a stretched-curd cheese made with cow’s milk, widespread across much of the South but closely linked in particular to the Sila plateau in Calabria, making it one of the region’s emblematic cheeses.
It has the typical gourd or pear shape, with a small knob at the top. The flavour evolves: sweet and buttery when young, increasingly intense and spicy with longer ageing. Fresh, sliced, it is a staple on Calabrian antipasti platters alongside spicy ’nduja and olives. Aged, it comes into its own grilled or prepared “in carrozza”, where the heat melts it inside a golden crust.
Pecorino di Filiano DOP: the pastoral soul of Basilicata
Pecorino di Filiano DOP is a hard cheese made from raw sheep’s milk, produced in the area of the comune of Filiano, in the province of Potenza. It traditionally matures in tuff caves, where the wheels are rubbed with extra virgin olive oil and vinegar during the ageing process.
The result is a typical Lucanian cheese with an intense aroma and a flavour that shifts between sweet and spicy, depending on how many months it has been aged. The golden rind still bears the imprint of the reed basket in which it is drained.
To appreciate it at its best, try shavings of Pecorino di Filiano with the famous peperoni cruschi of Basilicata and a drizzle of chestnut honey, a sweet-savoury contrast that wins people over.
Giuncata Abruzzese: freshness wrapped in reeds
Giuncata Abruzzese is a fresh, delicate cheese that takes its name from the reeds on which it is traditionally laid to drain. That natural support leaves its characteristic markings on the surface, a true signature of the product.
It is eaten very fresh, within just a few days of production. The flavour is sweet, milky and slightly tangy, with a soft, moist texture reminiscent of a firmer ricotta. Giuncata, a traditional cheese of Abruzzo, is extremely versatile. In a sweet version, it is served with a drizzle of honey, a sprinkling of sugar, fresh fruit or jam. In savoury dishes, it pairs well with aromatic herbs, olive oil, pepper and seasonal vegetables.
Tasting giuncata means immersing yourself in Abruzzo’s national parks, mountain villages and still unspoilt coastline.
Pecorino Sardo DOP: the island's character
Pecorino Sardo DOP is the purest expression of Sardinia’s traditional cheeses. Made from whole sheep’s milk from Sardinian flocks, it comes in two distinct versions: Dolce, with a delicate and lightly aromatic flavour, and Maturo, more aged, bold and at times spicy.
Pecorino Sardo Dolce works well as a table cheese, served with pears, figs or the island’s bitter strawberry tree honey. The Maturo version is excellent grated over pasta dishes such as malloreddus or served in shavings with preserves and dried fruit. It also pairs naturally with crisp pane carasau and a glass of Cannonau, the island’s most emblematic red wine.
Stay inspired for your travels in Italy —get our weekly newsletter for the latest travel, legal, and lifestyle news.
