Caseificio Ferraiuolo Giuseppe

Caseificio Ferraiuolo Giuseppe produces Provolone del Monaco DOP, a pasta filata cheese made from raw cow's milk within the thirteen municipalities of its denomination zone. Traditional techniques yield wheels weighing from 2.5 to 8 kilograms, aged in cellars for at least 180 days. It is during this prolonged rest that the cheese builds its identity, through rigorous thermal control and the long maturation periods set by the production specifications (disciplinare). The resulting profile is characteristic of sweet butter, not from an additive but solely from well-managed aging. Each wheel carries the mark of the Campanian territory and the methods that distinguish this DOP from other southern pasta filata cheeses. A unique denomination, consistently crafted within a restricted perimeter, where the limited scale of the area and the slowness of aging become the two parameters defining its character. Ferraiuolo interprets its classic style, combining artisanal skill with codified rules.

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