produttori — San Marcellino · Campania
On the Campania plain between Caserta and Naples, where buffalo herds mark the rhythm of the seasons, Caseificio Franzese in San Marcellino turns the fresh milk of its own herds, every day, into a Mozzarella di Bufala Campana DOP with an unmistakable identity.
It all begins just steps from the caseificio (dairy): around a thousand buffaloes, raised directly by the Franzese family, supply the milk that enters processing within a few hours every morning. No intermediaries, no long-distance transport: the supply chain is short by choice, because fresh milk is the first condition for an authentic mozzarella.
The Franzese family's history with the land and livestock goes back more than nine generations: a continuity that is not nostalgia but method. Three generations have been dedicated to cheesemaking, with knowledge passed down within the caseificio, as casari (cheesemakers) train alongside those who came before them.
Alongside Mozzarella di Bufala Campana DOP, the heart of production, the caseificio's range includes ricotta, stracciatella and other buffalo dairy products made with the same artisan care. These reach customers through five points of sale in Campania and a nationwide shipping service with packaging designed to preserve freshness.
From the barn to the counter, with no detours: the page of Caseificio Franzese tells every step of a supply chain that knows where it begins and where it ends.
