CASEIFICIO Le Terre Di Don Peppe Diana – Libera Terra Soc. Coop. Sociale

On the volcanic plains north of Naples, in Castel Volturno, the cheesemaking facility born from the Libera Terra movement operates within the area of the nineteen municipalities recognized for Mozzarella di Bufala Campana DOP. Fresh buffalo milk is transformed into `pasta filata` according to a cheesemaking gesture deeply rooted in the territory: curdling, hand-stretching (`filatura`), shaping. It is the company's sole denomination, and the entire daily work, from stable to table, revolves around it. The cooperative origin gives this production additional weight: it is born on lands confiscated from mafias and returned to the community, where the quality of the cheese also becomes a civil matter. Freshness is the measure of everything—mozzarella is best tasted just a few hours after processing, when the paste is still firm and the milky flavor full. The production spaces are open to visitors: book a visit to observe the `filatura` live and taste the freshly made cheese, grasping the direct link between farming and product.

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