A day in Ciminà, the home of caciocavallo

Are you a fan of Calabrian cheeses? Come to Ciminà, at the foot of the Aspromonte National Park, and discover the place of origin and production of the authentic Caciocavallo di Ciminà, a traditional Aspromonte delicacy for true connoisseurs!

Ciminà (Reggio Calabria) is the home of the sweet Caciocavallo Aspromontano cheese, made from the milk of native cows and processed locally, as tradition dictates.

Discover the secrets of Caciocavallo di Ciminà and the local dairies on an unforgettable day surrounded by nature and ancient flavours!

One of the most distinctive cheeses of the Calabrian pastoral tradition is the very sweet Caciocavallo di Ciminà, a delight for the nose and palate! To learn its secrets, you need to spend a whole day in Ciminà, where it is produced, in the company of the Aspromonte shepherds, guardians of ancient and genuine knowledge. Only then can you get in touch with an authentic dimension, immersed in nature, among the offerings of the educational farms in the area and moments of conviviality with the Calabrian master cheesemakers.

What is so special about Caciocavallo di Ciminà? Although it does not yet have PDO recognition, this cheese has already conquered national and international markets: protected as a Slow Food Presidium, Caciocavallo di Ciminà is one of the flagships of Calabrian and Reggio cheese-making. It is a small, elongated “two-headed” caciocavallo cheese. What makes it unique is the curd made from fresh, unpasteurised cow's milk combined with natural goat rennet: a real treat!

Any tips on how to enjoy it best? Caciocavallo di Ciminà is best eaten fresh, plain, within a few days of production, but the local cheesemakers let us taste it in the most delicious way: melted on the grill, on a slice of homemade bread, even better if it comes from the nearby town of Canolo, also known as pane jermànu (dialect name for rye), another Slow Food Presidium of Aspromonte. The perfect opportunity to indulge is the Caciocavallo di Ciminà Festival, which attracts hundreds of visitors and cheese lovers to the historic centre every August.

The municipality of Ciminà is located in the Locride area, home to a Greek ethnic minority (where the ancient Greek dialect of Calabria is still spoken), a place that connects the foothills of the Aspromonte National Park to the Costa dei Gelsomini, on the lower Ionian coast of Reggio Calabria. This area, rich in local flora and fauna, is ideal for exploring on a guided trek or independently, along the numerous marked trails that allow you to explore it effortlessly.

Starting from the historic centre of Ciminà, Kymina in Calabrian Greek (a name that recalls the abundance of cumin, a spice used to produce various dishes and the typical Kumeel liqueur), we discover the traces of an ancient culture, which comes from the East and still survives today in the customs of the local community. The origins of Ciminà date back to 1453 and are linked to the Greek-Albanian community of Greek-Byzantine rite fleeing Turkish persecution. Settling on Mount Tre Pizzi, one of the main natural attractions in the area, this population gave rise to a thriving agro-pastoral community.

The surroundings of Ciminà, immersed in greenery and nestled among the large rocks of the Aspromonte, border Antonimina and its famous thermal baths (Antonimina Thermal Baths), perfect for those who want to combine their trip with a moment of relaxation and wellness. Another unmissable destination for nature lovers is the San Paolo Gorges, from which you can enjoy a breathtaking view of the San Paolo Valley, the stream that has carved extraordinary “beehive” cavities into the rock and separates Antonimina from Gerace, embracing the entire Locride area with its gaze.