Together with mozzarella, the main product of La Stella dairy farm, are produced also other kinds of cheeses, among which the most popular is the caciottina with buffalo milk. Obtained as usual from exclusively buffalo milk, it is similar in terms of shape and production to the more ancient marzolina, a typical local cheese. It is characterized by a cylinder shape of height 8-10 cm and diameter 4-5 cm.

A further variety produced by the cooperative is caciocavallo, equally made with 100% buffalo milk, and obtained with the same mozzarella-making technique, except for the minor quantity of water absorbed during the spinning, for a shorter time of maturation and a drier spinning. It can be eaten both fresh and seasoned.

The latest novelty of our production is the stracchino obtained by using buffalo milk and lactic ferments. It is a very creamy, uniform cheese, with a pearly white colour and made in a parallelepiped shape of 300 g and 2 kg. It has a mild and aromatic flavour and is generally used as a table cheese.