Caseificio Il Casolare S.n.c.

In Alvignano, in the Caserta hinterland, Caseificio Il Casolare preserves three generations of craftsmanship linked to buffalo mozzarella. From that process, as a natural consequence of the cycle, comes Ricotta di Bufala Campana DOP: a whey dairy product, white as porcelain and sweetly creamy, which is not waste but a deliberate outcome of traditional production. Leading the family is Mimmo, who brings Campania's "white gold" to conferences and restaurant tables, with a product already appreciated by Italy's most renowned pizzerias. Here, consolidated technique does not exclude daily care: each ricotta depends on the quality of the whey and the timing of the cheesemaking. The dairy opens its doors to those who want to understand how this derivative is made, and on-site tastings offer direct access to freshly made ricotta. It is the best way to grasp its freshness before any transport diminishes its sweetness.

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