Juncata is a traditional cheese from the Campania region of Italy. It is a soft, fresh cheese made from cow’s milk and is typically found in the towns and communes of Benevento, Caserta, and Avellino. The cheese is made by heating the milk and adding rennet to curdle it. The curds are then drained and formed into small, round shapes.

Juncata has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government, which means that it is a traditional food product that is produced using traditional methods and ingredients. The specifications for Juncata require that it be made from cow’s milk, have a soft texture, and be consumed fresh.

One popular recipe that uses Juncata is the traditional dish of pasta e fagioli. This dish is made by cooking pasta and beans in a tomato-based sauce and then adding small pieces of Juncata cheese on top. Another recipe that uses Juncata is a simple salad of fresh tomatoes, basil, and Juncata cheese, drizzled with olive oil and balsamic vinegar.

– “Juncata di Latte di Vacca.” Prodotti Tipici Campani, www.prodottitipicicampani.it/prodotto/juncata-di-latte-di-vacca/.
– “Juncata.” Italian Cheese, www.italian-cheese.org/cheeses/juncata/.