calipare

Calipare is a traditional Italian cheese that originates from the Calabria region in southern Italy. Known for its creamy texture and mild, slightly tangy flavor, it is made primarily from sheep’s milk, though some variations may include a small percentage of cow’s or goat’s milk. The cheese is typically aged for at least two months, though some producers allow it to mature longer, which can enhance its intensity and complexity.

Calipare is often characterized by its cylindrical shape, wrapped in natural or artificial casings, and sometimes coated with a thin layer of ash or salt. Its rind can be either smooth or slightly rough, depending on the production method. The cheese has a soft to semi-soft consistency when young but becomes firmer and more granular as it ages. Its taste ranges from buttery and mild in younger varieties to sharper and more pronounced in older ones.

Historically, Calipare was a staple in Calabria’s pastoral culture, where shepherds relied on sheep’s milk for cheese production. Today, it remains a beloved local delicacy and is sometimes used in both traditional and contemporary Italian cuisine. It pairs well with wines such as Cirò or Gaglioppo, as well as with fresh bread, olives, and cured meats. The cheese is also used in dishes like pasta, risotto, or as a topping for grilled vegetables.

While Calipare is not as widely recognized internationally as some other Italian cheeses, it holds cultural significance in Calabria and continues to be produced by artisanal dairies. Its production adheres to traditional methods, ensuring authenticity and quality. The cheese is protected under the *Denominazione di Origine Protetta* (DOP) designation, which guarantees its origin and production standards.