General catalogue Ver. 1 - Rev. 1 English version
Printed in September 2022 Designed by: + ADD DESIGN caseificiolacava.com
We are a historic, family-run, Sicilian dairy, which has always been intimately linked to its territory and to local agricultural producers: suppliers of excellent raw materials that we transform into high-quality dairy products, linked to the traditions of the places where we were born and where we still live.
Welcome to our family.
The first steps
The first company We expand the structure for the first time
A new dairy is built We open up to the future: larger and more up-to-date
Our story begins more than 50 years ago in Randazzo, on the slopes of Etna, as the result of the passion and intuition of Carmelo La Cava.
A rich and very fertile territory, the crossroads of 3 large provinces - Catania, Messina, Enna - and of 3 protected areas - the Etna Park, the Nebrodi Park and the Alcantara River Park - where, since 1970, the wisdom of shepherds and of small local producers is enriched with technical know-how about the dairy industry and new technological skills.
Since its inception, the goal of La Cava has always been the same: to create high quality dairy products by combining our knowledge with those of local workers.
Skills that today make us a certified company, engaged in the production of fresh and seasoned cheeses processed by strictly taking into account the rhythms of nature and respect for the environment.
This is why:
We work hand in hand with farmers to ensure the welfare and health of the animals.
We prefer free grazing to intensive farming.
We only use pasteurized milk that must pass rigorous laboratory controls and analyses.
We use native Etna strains of lactic bacteria.
We implement virtuous production waste recycling practices.
Pasture in the Cesarò
Our dairy is located among the gentle slopes of the area of Randazzo.
A modern factory of 4000 square meters, which welcomes daily more than 30 cheesemakers, workers, warehouse workers and packaging workers.
Two main bodies for 8 working areas - laboratory, milk reception area, production, ovens, storage, packaging, preparation and sorting of orders and the administrative area - all equipped with the most modern equipment on the market.
A magical place, where milk and love come together to give life to unique products, full of passion.
Our products are the result of handcrafted processing assisted by science and technology, respectful of seasonality and natural milk cycles.
Every year we process about 5 million liters of milk, to make more than 40 different products. Products that can be found in the counters of the large-scale retail trade, of traditional retailers and Ho.Re.Ca throughout Italy, also exported outside the national borders.
phase
We are a BRC and IFS certified company that observes the highest production and quality standards, scrupulously respecting all the health and hygiene parameters required by law. Every day we subject our milk to thorough screening and analysis to guarantee the product.
Over the years, this attention has allowed us to take roots in the area through collaborations with chefs, restaurants, associations and local entities of different nature.
We know that we operate in a wonderful place, which is why we are committed to always giving back what we take.
We do this in many ways, such as by recycling the scotta (ricotta whey), a residue of the ricotta cheese processing, that is in part concentrated and used as biomass for the creation of energy through reverse osmosis, and in part used as a supplementary food in animal nutrition.
We constantly collaborate with Italian universities on Research and Developments and making our company available for projects, internships and dissertations. Our main research objective is aimed at consumer needs: implicit needs for a safe product, and explicit needs for specific requirements.
Such as the Free Forms: cheeses designed for those who are lactose intolerant, or cheeses with the addition of probiotic microorganisms aimed at exercising beneficial functions for the body. With them also a cheese made with vegetable rennet, made in collaboration with Cheeshal, a project for technological innovations of product and process innovations for the development of the Halal dairy chain.
We believe that knowledge and work culture are two aspects that need to be nurtured since the youngest age.
This is why, in line with the principles of open schooling and school-work alternation paths, we offer to school groups in our region the possibility to observe closely the methods and working processes of our dairy, with meetings and guided tours in specific areas depending on what type of school comes to visit us.
It all starts with the trust we have always placed in our breeders and the well-being of their animals. Animals raised without stress or forcing, whose milk is collected daily and sent to our factory.
A modern dairy surrounded by greenery, where the milk (cow and sheep) is first analyzed in the laboratory, then stored by species and transformed according to ancient processing techniques, in an artisanal manner.
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We love working with our cheesemakers, and many of them have been with us for many years. Because more than the machines, what really matters to us are the people, men and women, always ready to put their experience and know-how at the disposal of consumers. A heritage that we will never tire of safeguarding.
To obtain high quality raw materials it is essential that the animals are healthy and live well, for this reason our supply chain starts from the farms: unspoilt places where our selected sheep and cattle graze freely, feeding almost exclusively on what is sown by the farmers.
Fresh milk, Sicilian raw materials, suppliers from historically controlled historical companies.These are the ingredients from which we make our products. Because even if our main ingredient is and will always be milk, we want to have everything within what we make talking about us and the places we live in. Furthermore, we use pasteurised milk with the addition of indigenous lactic acid bacteria isolated in the Etna region, responsible for the lactic fermentation of our Canestrati.
Pecorini, Canestrati, ricotta cheese, mozzarella cheese, string cheese, yogurt. From tradition to innovation, our cheeses tell a story with every taste. More than 5 million liters of milk are transformed every year in a total of 40 different products, containing only a few, selected, preservative-free and minimally processed ingredients. Our products are both from all over Italy, and on request, even outside the national borders.
Warehouse management is the result of a synergistic relationship between three different areas of the company: the sales department, which takes and sorts orders, the warehouse that receives and prepares them, and the production department, which makes products under the La Cava brand and for third parties, for small shops, distributors and large distribution circuits
We have always looked to foreign markets as a great opportunity for growth. An opportunity to make our products known beyond national borders, consolidating the economic and commercial development of our company.
A process of internationalization made possible also thanks to our membership in the Chamber of Commerce promotion programs for the promotion of Made in Italy abroad and the Italian Trade Agency. Programs that in recent years allowed us to start operating in both the European market, in Asia and in the United States.
The desire to improve and open up to new experiences has pushed us over the years to embrace new markets and opportunities.
The “Italian Yellow Directory in the Gulf” is one of them. A project that makes us protagonists in a fascinating and growing country like the United Arab Emirates, with a representative office in Dubai.
With the goal of developing our offer outside of national borders, we participate in incoming missions mediated by institutional operators. Meeting moments with international buyers operating in the agri-food circuits abroad in which we open the doors of our company, giving them a taste of our products.
Expanding our knowledge and network of contacts is a fundamental aspect of our profession.
A need that we constantly feed through the presence and participation to major sector event such as international Fairs, in Italy and abroad.
Pecorino cheese, canestrati, ricotta cheese, mozzarella cheese, string cheese, yogurt. From tradition to innovation, our cheeses tell a story with every every taste. The traditional lines are joined by the Free Form line, cheeses designed for lactose intolerant people and other cheeses from “The Special” line.
paste cheeses,
with sheep’s or sheep’s and cow’s milk,
with genuine local ingredients.
cheeses, fresh and seasoned, to be enjoyed raw or as an ingredient in your preparations.
or hard ricotta, seasoned or baked in the oven, made only with fresh milk and from typical Sicilian recipes.
Fresh stretched cheese typical of the Italian culinary tradition, perfect both to be consumed raw or as an ingredient for various preparations.
yogurt and delicate desserts, excellent at breakfast or at the end of a meal or for a healthy snack.
range of “special” products for consumers with specific needs.
Cooked curd cheeses, made with sheep’s or sheep’s and cow’s milk, enriched with genuine local ingredients.
Ingredients:
pasteurized sheep’s milk, pasteurized milk (black pepper 1%), salt, rennet and lactic ferments.
Sizes: 16 kg - Takeaway
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / odor: lactic and sweet
Consistency: soft
Ingredients:
pasteurized sheep’s milk, pasteurized milk (black pepper 1%), salt, rennet and lactic ferments
Sizes: 16 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: intense straw yellow Taste / odor: strong, persistent and savory Consistency: hard
Ingredients:
pasteurized sheep’s milk, (black pepper 1%), salt, rennet and lactic ferments
Sizes: 16 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / odor: lactic and sweet Consistency: soft
Ingredients:
pasteurized sheep’s milk, (black pepper 1%), salt, rennet and lactic ferments
Sizes: 16 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: intense straw yellow Taste / odor: strong, persistent and savory Consistency: hard
Ingredients:
pasteurized sheep’s milk, pasteurized milk, pistachio (2%), salt, rennet and lactic ferments
Sizes: 1 kg - 3 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / odor: sweet and fruity Consistency: soft
Ingredients:
pasteurized sheep’s milk, pasteurized milk, chili (1%), salt, rennet and lactic ferments
Sizes: 1 kg - 3 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow with red streaks Taste / odor: strong and spicy Consistency: soft
Ingredients:
pasteurized sheep’s milk, pasteurized milk, olives stuffed with pepper paste (6%), chili (1%), rocket (1%), salt, rennet and lactic ferments.
Sizes: 1 kg - 3 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / Odor: sweet, spicy and slightly spicy Consistency: soft
Ingredients:
pasteurized sheep’s milk, pasteurized milk, nuts (2%), salt, rennet and lactic ferments.
Sizes: 1 kg - 3 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow with brown streaks Taste / Odor: sweet and lightly toasted Consistency: soft
Ingredients:
pasteurized sheep’s milk, pasteurized milk, rocket (2%), salt, rennet and lactic ferments.
Sizes: 1 kg - 3 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / odor: sweet and aromatic Consistency: soft
Ingredients:
pasteurized sheep’s milk, pasteurized milk, stuffed olives (6%), salt, rennet and lactic ferments.
Sizes: 1 kg - 3 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / odor: sweet and fragrant Consistency: soft
Ingredients:
pasteurized sheep’s milk, pasteurized milk, almonds (3%), salt, rennet and lactic ferments.
Sizes: 1 kg - 3 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / odor: sweet and fragrant Consistency: soft
Ingredients:
pasteurized sheep’s milk, pasteurized milk, dehydrated tomatoes (3%), salt, rennet and lactic ferments.
Sizes: 1 kg - 3 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / odor: sweet and fragrant Consistency: soft
Ingredients:
pasteurized sheep’s milk, pasteurized milk, capers (1%), chili (1%), salt, rennet and lactic ferments.
Sizes: 1 kg - 3 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / odor: savory and lively Consistency: soft
Ingredients:
pasteurized sheep’s milk, pasteurized milk, capers (1%), salt, rennet and lactic ferments.
Sizes: 1 kg - 3 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / odor: intense and savory Consistency: soft
Ingredients:
pasteurized sheep’s milk, pasteurized milk, ginger (3%), salt, rennet and lactic ferments.
Sizes: 1 kg - 3 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / odor: citrusy Consistency: soft
Ingredients:
pasteurized sheep’s milk, pasteurized milk, salt, rennet and lactic ferments.
Sizes: 1 kg - 3 kg - 12 kg - Take Away
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / odor: lactic and sweet Consistency: soft
String cheeses, fresh and seasoned, to be enjoyed raw or as an ingredient in your preparations
Ingredients:
pasteurized milk, rennet, salt and lactic ferments.
SIzes: 1 kg
Organoleptic characteristics:
Appearance: pear-shaped with head for cord Color: from white to ivory Taste / odor: delicate and lactic
Consistency: soft
Ingredients:
pasteurized milk, pistachio (2%), rennet, salt and lactic ferments.
SIzes: 1 kg - Take Away
Organoleptic characteristics:
Appearance: pear-shaped with head for cord Color: straw yellow with green streaks
Taste / odor: aromatic and lactic
Consistency: soft
Ingredients:
pasteurized milk, rennet, salt and lactic ferments.
SIzes: 0,5 kg
Organoleptic characteristics:
Appearance: pear-shaped with head for cord
Color: from white to ivory Taste / odor: delicate and lactic Consistency: soft
Ingredients:
pasteurized milk, rennet, salt and lactic ferments.
SIzes: 1 kg
Organoleptic characteristics:
Appearance: pear-shaped with head for cord
Color: straw yellow Taste / odor: savory Consistency: semi-compact
Ingredients:
pasteurized milk, rennet, salt and lactic ferments.
SIzes: 3 kg
Organoleptic characteristics:
Appearance: pear-shaped with head for cord
Color: straw yellow Taste / odor: savory Consistency: compact
Ingredients:
pasteurized milk, verdello, rennet, salt and lactic ferments.
SIzes: 1 kg
Organoleptic characteristics:
Appearance: pear-shaped with head for cord Color: straw yellow Taste / Odor: citrus and lactic Consistency: soft
Ingredients:
pasteurized milk, chili (2%), rennet, salt and lactic ferments.
SIzes: 1 kg - Take Away
Organoleptic characteristics:
Appearance: pear-shaped with head for cord
Color: straw yellow with red streaks
Taste / smell: Spicy and lactic Consistency: soft
Ingredients:
pasteurized milk, rennet, salt and lactic ferments. Smoking made with liquid smoke aroma
SIzes: 3 kg Stick - 3 kg Braid - 1 and 0.5 kg provola0.45 kg Stick - 0.25 kg braid
Organoleptic characteristics:
Appearance: different formats
Color: brown, typical of smoking Taste / Odor: Intense, typical of the smoked product Consistency: soft
Ingredients:
pasteurized milk, rennet, salt and lactic ferments. Coating agent: wax.
SIzes: 1 kg - 0,5 kg
Organoleptic characteristics:
Appearance: elongated block coated with bees wax Color: white tending to yellow Taste / odor: sweet and lactic Consistency: soft
Ingredients:
pasteurized milk, rennet, salt and lactic ferments.
SIzes: 3 kg loaf - 0.5 kg squash - 0.5 kg donut
Organoleptic characteristics:
Appearance: different formats
Color: white tending to yellow Taste / odor: sweet and lactic Consistency: soft / tender
Fresh or hard ricotta cheese, seasoned or baked in the oven, made only with fresh milk and from typical Sicilian recipes.
Ingredients:
sheep whey, pasteurized whey, pasteurized sheep’s milk and salt
Sizes: 2,5 kg - 0,5 kg
Organoleptic characteristics:
Appearance: conical shape
Color: Milk white
Taste / Odor: delicate and lactic
Consistency: soft / creamy
Ingredients:
sheep whey, pasteurized sheep’s milk and salt
Sizes: 2,5 kg - 0,5 kg
Organoleptic characteristics:
Appearance: conical shape
Color: Milk white
Taste / Odor: delicate and lactic.
Consistency: soft / creamy
Ingredients:
sheep whey, whey, pasteurized sheep’s milk and salt
Sizes: 1 kg
Organoleptic characteristics:
Appearance: conical shape
Color: white
Taste / odor: savory, typical of salting
Consistency: compact
Ingredients:
sheep whey, whey, pasteurized sheep’s milk, chili (1%) and salt
Sizes: 1 kg
Organoleptic characteristics:
Appearance: conical shape
Color: white with red streaks
Taste / odor: savory and spicy
Consistency: compact
Ingredients:
pasteurized sheep whey, pasteurized whey, pasteurized milk and salt
Sizes: 3 kg
Organoleptic characteristics:
Appearance: flattened spherical shape, typical of the terrine in which it is cooked
Color: golden outside, white inside
Taste / Odor: lactic and savory
Consistency: soft
Ingredients:
pasteurized sheep’s milk whey, pasteurized whey, pasteurized sheep’s milk and salt
Sizes: 1,2 kg
Organoleptic characteristics:
Appearance: flattened spherical shape, typical of the terrine in which it is cooked
Color: brown outside, brown inside
Taste / odor: savory
Consistency: compact
Ingredients:
fresh ricotta (sheep’s milk whey, whey, sheep’s milk), 30% sugar and salt
Sizes: 1 kg - 0.3 kg
Organoleptic characteristics:
Appearance: creamy
Color: white Milk
Taste / odor: sweet and lactic
Consistency: creamy
Description:
Fresh ricotta sweetened made of 100% Sicilian milk with the addition of sugar only, following the traditional Sicilian recipe. Ideal for preparation and filling of desserts such as cassata, pies, cakes, dumplings and especially cannoli. For its particular recipe, it can be stored in the fridge and does not require freezing
Fresh stretched cheese typical of the Italian culinary tradition, perfect to be eaten raw or as an ingredient for various preparations.
Ingredients:
pasteurized milk, live milk enzymes, salt and rennet.
Sizes: braid, bite, knot, cherry
Organoleptic characteristics:
Appearance: different shapes
Color: milky white
Taste / Odor: sweet, lactic, delicate
Consistency: soft
Ingredients:
pasteurized milk, live lactic ferments, salt and rennet.
Sizes: 2 kg
Organoleptic characteristics:
Appearance: rectangular block
Color: milky white
Taste / Odor: sweet, lactic, delicate
Consistency: soft
Natural yogurt and delicate desserts, excellent at breakfast, at the end of a meal or as a healthy snack.
Ingredients:
pasteurized milk with live lactic ferments (Streptococcus thermophilus, Lactobacillus bulgaricus)
Sizes: 150 gr
Organoleptic characteristics:
Appearance: velvety cream Color: white
Taste / odor: slightly acidic, typical of the product
Consistency: creamy
Tastes:
White, Strawberry, Cherry, Berries, Blueberry, Coconut, Peach, Banana, Cereal, Green Apple, Lemon, Coffee
Ingredients:
pasteurized milk, cream, panna cotta mix (sugar, corn starch, gelling agent: animal gelatin, flavorings).
Sizes: 170 gr
Organoleptic characteristics:
Appearance: cylindrical Color: white
Taste / odor: sweet and lactic
Consistency: gelatinous
Ingredients:
pasteurized milk, crème chocolat mix (sugar, corn starch, cocoa 22/24 b.c., gelling agent: carrageenan E047, salt, flavorings).
Sizes: 170 gr
Organoleptic characteristics:
Appearance: cylindrical Brown color
Taste / Odor: sweet, lactic and cocoa Consistency: gelatinous
Ingredients:
pasteurized milk, crème caramel mix (sugar, gelling agent: carrageenan E047, salt, coloring: annatto, flavorings).
Sizes: 170 gr
Organoleptic characteristics:
Appearance: cylindrical Color: ivory with brown streaks
Taste / odor: sweet, lactic and caramel Consistency: gelatinous
A range of “special” products for consumers with specific needs
Canestrato with the addition of lactic ferments with probiotic activity, which contribute to intestinal well-being and to keep the immune system active. A cheese that combines the Sicilian dairy tradition with innovation aimed at protecting the consumer’s well-being.
Ingredients:
pasteurized sheep’s milk, pasteurized milk, live milk enzymes with probiotic activity: lactobacillus rhamno sus and lactobacillus paracasei, salt, rennet.
Sizes: 3 kg
Organoleptic characteristics:
Appearance: cylindrical Color: straw yellow Taste / odor: intense
Consistency: soft
Cheese obtained from vegetable rennet, which respects all the dictates of the Halal legislation. Certified by the Amanah Halal Research Center.
Cheeshal Selection SIAL Innovation Paris 2022
Ingredients:
pasteurized sheep’s milk, pasteurized milk, kiwi paste, salt
Sizes: 1 kg - 3 kg
Organoleptic characteristics:
Appearance: cylindrical Color: white
Taste / odor: lactic Consistency: soft
Description:
Cheese obtained from delactosed milk, for all consumers with specific dietary needs relating to lactose intolerance. Delicious raw, it can also be used in culinary preparations such as pizza, salads, first or second courses.
Ingredients:
pasteurized delactosed milk, rennet, salt and lactic ferments.
Sizes: 0,4 kg
Organoleptic characteristics:
Appearance: cylindrical Color: white Taste / Odor: sweet and lactic Consistency: soft, almost spreadable
Description:
Ricotta obtained from delactosed whey, for all consumers who have specific needs of lactose intolerance.
Ingredienti: delactosed whey, delactosed milk, salt
Sizes: 2,5 kg - 0,5 kg
Organoleptic characteristics:
Appearance: cylindrical Color: Milk white Taste / Odor: sweet and lactic Consistency: soft
Description:
Following the classic canestrato production process, the “Nerello” is immersed in the marc of Nerello Mascalese from Etna vines and left to age for 45 days. It is produced between October and November and enjoyed throughout the year with various seasonings.
Ingredients:
pasteurized sheep’s milk, pasteurized milk, salt, rennet and lactic ferments. Aged in Nerello Mascalese marc.
Sizes: 5 kg
Organoleptic characteristics:
Appearance: cylindrical
Color: straw yellow with purple streaks Taste / smell: sweet, lactic, wine Consistency: soft
Description:
Spreadable cheese with lactic coagulation, i.e. without the addition of rennet, with a high protein content, made only with fresh pasteurized milk and live milk enzymes. Low in sodium and with a strong flavor, it can be eaten raw or as an ingredient for various preparations.
Ingredients:
pasteurized milk, live milk enzymes, salt
Sizes: 300 gr
Organoleptic characteristics:
Appearance: block Color: lactic white Taste / odor: light and delicate, slightly acidic Consistency: soft spreadable paste
