Caseificio F.lli Del Mastro
Family dairy founded 1956 at Sant'Eufemia a Maiella, specialising in pasta-filata cow's-milk cheeses: caciocavallo, scamorza and provoloncino, plus giuncata, ricotta and yogurt.
About Giuncata abruzzese
Fresh curd cheese, one of the oldest cheeses, named after the small rush basket (giunco) in which the curd drains. The Gran Sasso park says it is made mainly from sheep's milk but also from cow's or goat's, preferably from two milkings, and shepherds ate it warm for breakfast. The Abruzzo traditional products list records a cow's-milk giuncata under the alias Sprisciocca. It keeps only a few days, and today it is made by only some farms.
Made in: Whole region
On the plate
Pure white and creamy, with the acidic taste and smell typical of fresh curd, according to the Gran Sasso park, which says it should be eaten within a few days of making.
Rind: none, eaten fresh
Wine and cheese
What to pour with Giuncata abruzzese
Trebbiano d'Abruzzo Abruzzo
Our pickFresh, creamy giuncata has the acidic taste and smell of fresh curd. A dry Trebbiano d'Abruzzo with high acidity matches that tang, and its delicate fruit keeps the pairing light instead of covering the milk.
The grapes behind these winesTrebbiano Abruzzese
From the source
Where to buy and taste it
Casera Consortile del Pecorino di Farindola
The producers' consortium shop, opened 2001 in a basement of the renovated town hall. It sells Pecorino di Farindola from the member farms and also selects and ages the cheeses it sells.
Cheese experiences nearby
Park itinerary no. 2: Su e giù per la Baronia
A 69 km driving loop from Barisciano, published by the Gran Sasso park, through Santo Stefano di Sessanio, Castel del Monte and Calascio. The park suggests buying Canestrato at a farm shop in Castel del Monte and stopping at the Campo Imperatore cooperative's dairy on the way back.
Giuncata abruzzese: questions
Why is it called giuncata?
The Gran Sasso park says the name comes from the small rush basket in which the curd is put to drain.
How long does it keep?
The park says it must be eaten within a few days because its high water content does not allow long keeping.
Same cheeseboard
More cheeses from Abruzzo
Plan the trip
Visit Giuncata abruzzese country
Tastings and tours where it is made, and somewhere to stay.
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Sources: www.gransassolagapark.it, www.storieeluoghidabruzzo.it. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.