Caseificio Punto Vitale srl

In Presenzano, on the Caserta side of the designated Campanian area, Caseificio Punto Vitale processes milk into Mozzarella di Bufala Campana DOP within twenty-four hours of milking. The raw material comes from a single breeding basin: buffaloes fed with forage cultivated on the company's lands in Torcino and Vairano, without chemical treatments. It is a short and controlled supply chain, where the choice of pasture precedes and determines what the stretched curd then delivers to the taste. Each form thus bears the mark of a precise soil and upstream-managed nutrition, according to cheesemaking methods that allow no shortcuts at any stage. The result is a firm mozzarella, with a flavor that directly traces back to the milk's origin. Those who wish to experience this connection firsthand can stop at the dairy and follow the processing, from curdling to stretching, observing how farming and transformation remain here two gestures of the same hand.

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