Pigna is a traditional Italian cheese that is produced in the Campania region of Italy. It is a soft, fresh cheese that is made from cow’s milk and has a tangy, slightly sour flavor. Pigna is typically produced in the towns and communes of Campania, including Agerola, Gragnano, and Castellammare di Stabia.
To make Pigna, the milk is first heated and then mixed with rennet to curdle it. The curds are then drained and shaped into small, round balls. The cheese is then left to age for a few days, during which time it develops its characteristic tangy flavor.
Pigna has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government, which means that it is produced using traditional methods and ingredients. The specifications for Pigna require that it be made from cow’s milk, have a minimum fat content of 20%, and be aged for at least 3 days.
One popular recipe that uses Pigna is a simple salad of arugula, cherry tomatoes, and Pigna cheese. Another recipe is Pigna and tomato bruschetta, which involves toasting slices of bread, topping them with chopped tomatoes and Pigna cheese, and then broiling them until the cheese is melted and bubbly.
– “Pigna Cheese.” Italian Cheese. Accessed 22 June 2021. https://www.italian-cheese.org/pigna-cheese/.
– “Pigna.” Prodotti Agroalimentari Tradizionali. Accessed 22 June 2021. https://www.prodottitipici.com/en/pigna/.