Most-loved dishes
AI summary of what 1 dish mentions say about the food
“This is a cheese you can wear. The treccia di Santa Croce di Magliano. They show us how it's made: the curd is cut into small pieces, worked with boiling water, and spun. It's entirely handmade, from cutting the curd to braiding the finished product. They were the first to revive this product, which in the past was made almost exclusively for the feast of the Madonna dell'Incoronata. On the feast day, many farmers bring their animals to Santa Croce to do three laps around the church of San Giacomo. After the three laps, they receive the priest's blessing, and many farmers wear this treccia over their shoulder like a bandolier. So you see, you made fun of me when I said it could be worn, but it's literally a wearable cheese. Then in 2006 they started a valorization process, and now they produce it 365 days a year. The strands are not all braided; the terminal part is left free to create the fringe, which gives an artistic touch. The peculiarity of this product is how it should be tasted: the strand must be frayed, opened like this, to enhance the organoleptic characteristics, otherwise it's a bit rubbery. Now it's warm, even more so. Let's taste. It looks like those cheese strips sold in the US that are made of plastic, but this is a real cheese strip. It's a drug. Delicious. It tastes obviously of milk, a bit sour. In consistency, it reminds me of a cheese from the Czech Republic that we tasted, called there the squeaky cheese, but that cheese in terms of flavor is spectacular. This tastes like a cross between mozzarella and fresh cheese, with the cool consistency of that Czechoslovakian cheese. In short, it's something you can only taste if you come here. Two sisters who 20 years ago decided to revive a cheese that was only made at home, thanks to the fact that they got stubborn, because Molisani are like Abruzzesi, we're a bit like that, they got stubborn and now this thing brings tourism to this town. Now buses of people will come, also because there's a shop where you can buy the treccia and a myriad of other cheeses: primo sale cheese with walnuts, rucola, lemon, or chili. Our ricotta with the same pasta as the treccia, small knots, caciocavalli, but our flagship product remains the treccia.”
What creators say
1 creator has covered Caseificio Paladino. Most active: Where The Foodies Go
At Caseificio Paladino in Santa Croce di Magliano, two sisters revived the unique treccia cheese, a wearable and delicious product that now drives tourism to the town.
Dishes mentioned
Treccia di Santa Croce di Magliano
This is a cheese you can wear. The treccia di Santa Croce di Magliano. They show us how it's made: the curd is cut into small pieces, worked with boiling water, and spun. It's entirely handmade, from cutting the curd to braiding the finished product. They were the first to revive this product, which in the past was made almost exclusively for the feast of the Madonna dell'Incoronata. On the feast day, many farmers bring their animals to Santa Croce to do three laps around the church of San Giacomo. After the three laps, they receive the priest's blessing, and many farmers wear this treccia over their shoulder like a bandolier. So you see, you made fun of me when I said it could be worn, but it's literally a wearable cheese. Then in 2006 they started a valorization process, and now they produce it 365 days a year. The strands are not all braided; the terminal part is left free to create the fringe, which gives an artistic touch. The peculiarity of this product is how it should be tasted: the strand must be frayed, opened like this, to enhance the organoleptic characteristics, otherwise it's a bit rubbery. Now it's warm, even more so. Let's taste. It looks like those cheese strips sold in the US that are made of plastic, but this is a real cheese strip. It's a drug. Delicious. It tastes obviously of milk, a bit sour. In consistency, it reminds me of a cheese from the Czech Republic that we tasted, called there the squeaky cheese, but that cheese in terms of flavor is spectacular. This tastes like a cross between mozzarella and fresh cheese, with the cool consistency of that Czechoslovakian cheese. In short, it's something you can only taste if you come here. Two sisters who 20 years ago decided to revive a cheese that was only made at home, thanks to the fact that they got stubborn, because Molisani are like Abruzzesi, we're a bit like that, they got stubborn and now this thing brings tourism to this town. Now buses of people will come, also because there's a shop where you can buy the treccia and a myriad of other cheeses: primo sale cheese with walnuts, rucola, lemon, or chili. Our ricotta with the same pasta as the treccia, small knots, caciocavalli, but our flagship product remains the treccia.
