Caseificio Fernando De Gennaro

Caseificio Fernando De Gennaro has operated in Vico Equense for five generations, producing Provolone del Monaco DOP from raw cow's milk following strict artisanal methods. Each cheese matures for at least 180 days, developing the distinctive sweet butter notes characteristic of this pasta filata cheese. The caseificio sources milk from the Sorrentine Peninsula's steep terrain, where mountain and sea converge, and welcomes visitors to taste this heritage dairy directly at its production site.

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