Giuncata

The Giuncata Calabrese, also known as sciungata or Juncata, is a fresh cheese with ancient origins, handcrafted in the highlands of the Sila plateau. Made from cow’s, sheep’s, or goat’s milk, this dairy specialty is a true culinary treasure of Calabria.

A time-honored ritual 

The production of giuncata is a slow and labor-intensive process, marked by age-old gestures and wisdom passed down through generations. After filtering the milk, rennet (from calf, kid, or lamb) is added to trigger coagulation. Once the curd forms, it is broken up and placed in rush baskets, from which the cheese gets its name. The next step involves gentle pressing and dry salting. In the past, giuncata was packaged inside the same rush baskets or wrapped in fern leaves—a traditional method that, though now prohibited by current hygiene regulations, once gave the cheese a unique aroma and flavor.