CASEIFICIO EREDI DI GAETANO IEMMA

Between Cilento and the Piana del Sele, Caseificio Eredi di Gaetano Iemma manages over two hundred and sixty hectares where buffalo, raised according to traditional methods, provide the milk destined for Mozzarella di Bufala Campana DOP. The fundamental choice is that of an integrated supply chain: from breeding to transformation, and even rural hospitality, the company keeps every step under its own control, foregoing intermediaries. Every day, fresh milk becomes hand-spun mozzarella in the artisanal dairy, where manual skill remains at the heart of the production process. It's a vertical interpretation of the denomination, seamlessly connecting pasture to processing counter, and entrusting the result to the quality of the raw material rather than industrial scale. Visitors can book a tour with a tasting: observe the spinning process, sample the freshly made product, and verify on site the direct link between this territory and the protected DOP that is born there every morning.

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