Campolongo Spa

Since 1978, the Gallo family, now in its fourth generation, has operated a dairy in Montesano sulla Marcellana that sources milk exclusively from the Vallo di Diano—a UNESCO-recognized valley—and from high-altitude pastures in Southern Italy. From this raw material, a single denomination is born: Caciocavallo Silano DOP, a pasta filata cheese with a recognizable oval shape and variable aging, whose short and traceable supply chain extends across fifty-two municipalities in Campania. Control is the cornerstone of their method: three thousand checks a year accompany the milk throughout its journey, from pasture to finished cheese. This is not a production that hides its origin, but rather declares it—each wheel reveals the altitude and the forages from which it comes. The company opens its doors to visitors, who can witness firsthand the transformation from valley to cheese: an invitation to read the territory through what ends up on the cutting board.

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