Goat farm at about 1,200 m in the Majella national park, making raw-milk cheeses without starter cultures from April to October, when the goats graze mountain pasture.
Cheeses: Formaggella with juniper and wild mint, Muffato a pasta cotta, Muffato a pasta cruda
Website: casettabianca.it
An aged Farindola is mushroomy and hay-scented and only mildly piquant. A dry Montepulciano d'Abruzzo meets those woodland notes with its fruit, and the moist sheep's-milk paste softens the wine's tannin.
A canestrato aged beyond a year is creamy yet piquant, with chestnut and spice. A full-bodied riserva has the weight to match it, and its tannin is softened by the fat of the paste.
Young Pecorino di Atri, eaten at about 10 days, is soft, white and faintly acidic. A Trebbiano d'Abruzzo with high acidity echoes that and keeps the pairing light and fresh.
Address: Lettopalena (CH), Majella National Park, Abruzzo
Sheep farm and dairy in the Tavo valley below the Gran Sasso, founded 2024 to continue the Martinelli farm. Makes raw-milk Pecorino di Farindola with pig rennet and sells it at the farm shop.
Cheeses: Pecorino di Farindola, Ricotta di pecora
Visiting: farm shop at the dairy
Cooperative dairy at Calascio making Canestrato di Castel del Monte and aged sheep ricotta; visitors can stop at the dairy to buy cheese.
Cheeses: Canestrato di Castel del Monte, Ricotta di pecora stagionata
Visiting: stop at the dairy to buy cheese to take away
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.
Cheeses: Caciocavallo abruzzese, Scamorza abruzzese, Giuncata abruzzese
Visiting: dairy shop
Dairy at Moscufo since 1975, buying milk from nearby farms. Makes caciocavallo, sheep, goat and mixed-milk cheeses and fresh dairy, and farms 18 ha of olives, cereals, fruit and vegetables.
Cheeses: Caciocavallo abruzzese
Visiting: dairy shop at Moscufo, second shop in Pescara, Via del Circuito 118
Explore Raiano on a guided walking tour. See historic murals, visit the San Venanzio Nature Reserve, and enjoy an olive oil and gelato tasting at Bar Aterno.
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