Exhibiting at International Food & Drink Event (IFE) 2025

Caseificio La Cava S.r.l., located in Randazzo on the northern slopes of Mount Etna in Sicily, Italy, is a renowned artisan dairy company specializing in the production of traditional Sicilian cheeses. Drawing from centuries-old techniques and locally sourced raw materials, Caseificio La Cava has become synonymous with high-quality, handcrafted cheeses that reflect the rich pastoral heritage and terroir of the region.

Core Business and Product Portfolio

Caseificio La Cava offers a comprehensive range of dairy products with a focus on traditional Sicilian specialties. The company’s core product categories include:

• Pecorino and Canestrato Cheeses:

  • Fresh Pecorino
  • Aged Pecorino
  • Canestrato Tuma Cheese
  • Canestrato with Dried Tomatoes
  • Canestrato with Rocket, Olives, and Chili Pepper

• Stretched Curd Cheeses:

  • Provola
  • Provoletta

• Ricotta and Mozzarella:

  • Traditional Ricotta (from sheep’s milk whey)
  • Classic Mozzarella

• Yoghurts and Soft Desserts:

  • Flavored natural yoghurts
  • Spoonable soft dairy desserts

• Signature Specialties:

  • Nerello Cheese (aged cheese refined with Nerello Mascalese red wine)

All products are crafted using fresh sheep’s, cow’s, and goat’s milk, primarily sourced from the pastures of the Etna region, where biodiversity and microclimates contribute to exceptional flavor profiles and nutritional quality.

Specialisation and Unique Strengths

Caseificio La Cava’s strengths are rooted in its deep connection to Sicilian cheesemaking traditions:

• Artisan Production: All cheeses are handcrafted in small batches with an emphasis on quality and flavor authenticity.
• Local Sourcing: Uses only milk from free-grazing animals raised in the Etna valley, ensuring traceability and sustainability.
• Cultural Heritage: Many of the company’s recipes are inspired by ancient Sicilian pastoral methods.
• Innovative Flavours: Unique offerings like Canestrato with dried tomatoes or Nerello Mascalese-aged cheeses distinguish the brand in gourmet circles.
• No Preservatives or Additives: All products are natural, with traditional rennet and no artificial ingredients.

Production and Facility Capabilities

The production facility is located in the heart of Randazzo and is equipped with:

• Temperature-controlled maturing rooms for precise aging
• Dedicated milk collection systems for sheep, goat, and cow milk
• In-house quality control lab to ensure microbial and compositional standards
• Eco-friendly practices for whey reuse and local supplier engagement

The production system balances artisanal care with modern hygiene and traceability standards, allowing them to scale while maintaining product integrity.

Export and Market Presence

Caseificio La Cava is active in both domestic and international markets:

• Exports primarily to Germany, France, the United States, Switzerland, and the Netherlands
• Presence in gourmet food shops, specialty cheese counters, and fine dining establishments
• Works with distributors and delicatessens focused on authentic Mediterranean and PDO cheeses

Though a boutique producer, the brand’s growing recognition in global gourmet markets reflects increasing demand for artisanal and regional dairy specialties.

Target Markets and Clientele

The company serves:

• High-end Retail and Delicatessens
• Artisan Cheese Distributors
• HORECA (Hotels, Restaurants, Catering)
• Wine Shops and Gourmet Boutiques
• Exporters of PDO and Italian specialty foods

Their product appeal lies in offering an authentic Sicilian dairy experience, often served as part of curated cheese platters, luxury antipasti selections, and chef-driven tasting menus.

Certifications and Quality Standards

While Caseificio La Cava emphasizes traditional production, it operates under strict food safety and quality controls:

• Compliant with EU food hygiene and safety regulations
• Follows PDO guidelines for relevant cheese categories
• Offers products suitable for vegetarian diets (rennet dependent)
• Participates in regional food quality certifications tied to Etna’s agrifood identity

These measures ensure market acceptance across regulatory environments in the EU and beyond.

Brand Identity and Recognition

Under the Caseificio La Cava brand, the company emphasizes its Sicilian roots and authenticity. Key brand values include:

• “Il Gusto Vero della Sicilia” – “The True Taste of Sicily”
• Transparent labeling and storytelling about regional heritage
• Active presence in culinary festivals, regional food fairs, and cheese exhibitions such as Cheese Bra and Terra Madre

Social media engagement on platforms like Instagram and Facebook has helped amplify the brand among foodies, chefs, and international buyers.

Notable Achievements

• Developed Nerello Cheese, a unique aged cheese refined with local Nerello Mascalese wine—recognized by sommeliers and chefs for its innovative profile.
• Cited in Slow Food guides and Sicilian gourmet directories as a top-tier regional producer.
• Successfully introduced flavored Canestrato cheeses into international markets as part of the Mediterranean fusion trend.
• Maintains a high level of repeat buyers among fine dining chefs and specialty stores, evidencing consistent quality and flavor.

Caseificio La Cava S.r.l. is a leading example of how regional tradition, sustainability, and culinary artistry can come together to create a distinctive brand of dairy excellence from Sicily for the world.