Caseificio San Martino S.r.l.

Caseificio San Martino operates within the DOP zone of Mozzarella di Bufala Campana, a territory encompassing nineteen municipalities across central and southern Italy. Its sole denomination dictates a rigorous pace: fresh whole buffalo milk is transformed within a few hours, ensuring the pasta filata retains its freshness and responsiveness. In the workshop, the curd acquires its characteristic white, elastic consistency through the stretching process (filatura), a gesture that defines the product's identity and remains a work of skilled hands and precise measurement here. Dairy derivatives also originate from the same buffalo farm, expanding the repertoire without straying from the original raw material. The company welcomes visitors for tours and tastings: guests can closely follow the transformation from milk to mozzarella and taste the freshly made cheeses bearing this dairy's signature. It's well worth booking to witness the stretching at the exact moment the curd becomes mozzarella.

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