CASEIFICIO LA TRAMONTINA srl

In Tramonti, on the inland hills of the Amalfi Coast, Caseificio La Tramontina processes fresh buffalo milk to obtain Mozzarella di Bufala Campana DOP, a cheese whose protected area embraces nineteen municipalities. Cheesemaking begins at dawn, every day, with milk from selected farms: a daily rhythm that is as much a part of the product as the raw material itself. The technical heart of the process is the mother ferment, a living yeast cultivated for over seventy years, which initiates each cheesemaking cycle and links the company's present to its founding in 1952. The continuity of taste depends on this inherited whey starter, more than on any machinery. The result is a mozzarella designed to arrive fresh from the dairy to the table, where the brevity of the supply chain itself becomes a criterion of quality. A single denomination, then, but interpreted with an artisanal rigor that makes daily repetition — and the care of the ferment — the true signature of the house.

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