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CASEIFICIO FERNANDO DE GENNARO named after the founder and manager Fernando De Gennaro. Who with the help of his wife and his three sons, Mario, Tommaso and Emanuele, and the six master cheesemakers produces excellent dairy products. One of the best neapolitan dairies. Located in Bosco at Pacognano of Vico Equense in the province of Napoli.

Over the years the dairy has combined traditional craftsmanship handed down from father to son with the most modern technologies in order to offer genuine products and greater quality.

Caseificio Fernando de Gennaro has always stood out because of its production of cheese with an unmistakable and characteristic taste of Campania thanks to the careful selection of the breeder, the qualified personnel on the technologies used.

This dairy in the province of Napoli is located on the hills of Vico Equense, on the beautiful Sorrento peninsula, where it produces cheese using only the milk of the Monti Lattari from local stables so as to obtain an eco-sustainable production and zero kilometer. Born from the best raw materials of unique dairy products like Mozarella cheese, Caciocavallo cheese, Provolone cheese, Ricotta cheese and Butter.

VENDITA ONLINE PRODOTTI TIPICI CAMPANI

Fior di latte

Provolone

Del Monaco DOP

Ricotta

TYPICAL CAMPANIA PRODUCTS ONLINE SALE

A spun curd cheese, soft derived from cow’s milk arising from one or more milkings effected in a maximum of sixteen hours. Fiordilatte name comes from the act of severed or the time when the master family cuts a piece of cheese with a long tape forming the mozzarella curd.

A typical South Italian cheese produced by Caseificio Fernando de Gennaro with cow’s milk semi-hard consistency, oval or conical shape and a smooth, glossy surface. The maturing of the cheese is variable, while the flavor varies from sweet to spicy seasoning average of advanced aging. In addition to the classic cheese it is made also smoked ham subjecting it to smoking at a that makes its distinctive flavor and bitterness.

A semi-hard cheese made of spun paste produced in both north and south Italy, provolone differs in its shape that identified its production area. Provolone name comes from the Neapolitan evidence with which it indicates a cheese to eat fresh.

A dairy product of dense texture and grainy, but produced no milk from the whey. The cottage cheese name derives from the fact that the cottage cheese whey is following the production of the cheese. Following the annealing of the whey, the curd is laid in perforated containers so as to allow the removal of excess liquid.

A genuine and energetic food for its rich content of vitamin A and minerals. The butter has a particular flavor and for this reason it is widely used in the kitchen for the preparation of cakes, pasta and meat dishes. A white color products in winter and summer yellowish for the different power of the cows.