The Agricultural Dairy

Every product from a short chain, from the hay and pastures of our farm, to the maturing cellar

The Agriturismo Caseria, in addition to its own production of meats and vegetables, has its own small company dairy within the farmhouse.

The dairy’s flagship product is caciocavallo, better known as Caciocavallo di Castelfranco in Miscano, processed and spun by hand with cow’s milk.
It is a cheese that contains the secrets of a long Castelfranchese tradition, which also includes mozzarella, bocconcini and ricotta.

Caciocavalli are aged in the cellar for a period ranging from 3 to 12 months,

produced in a small number of batches,

all with respect for tradition, the seasons, and the welfare of dairy animals.


In the Caseria Agricultural Company, the production of caciocavallo takes place all year, mainly from April to September, through the transformation of the fresh milk from that morning’s milking, worked within an hour or two in order to avoid any bacterial contamination.

Treccia di Castelfranco

The milk is poured into a steel vat at a temperature of about 36° celcius, and whey obtained from the previous processing is added as well as rennet extracted from the calf.