Caseificio Agnena SRL

Caseificio Agnena exclusively hand-processes fresh buffalo milk from buffaloes raised in the nineteen protected municipalities of Campania, for a single product: Mozzarella di Bufala Campana DOP. The spun paste, fragile by nature, demands a tight schedule — each cheese reaches the customer within forty-eight hours of processing, ensuring its texture and flavor remain as fresh as the day it was made. This choice is driven by precise discipline rather than mere whim: confining the milk to its area of origin, respecting the extremely short timelines of the fresh supply chain, and foregoing industrial shortcuts. The perimeter of origin is not a bureaucratic detail but the very reason for its taste, and the cheesemaker's manual skill is as crucial as the recipe itself. The result is a cheese that thrives on immediacy. The company does not offer visits, but its mozzarella, delivered just hours after spinning, remains the most authentic way to experience the work of this Campanian dairy.

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