Someone called our product "a PDO within a PDO."
The company's choice is to process the milk within 16 hours of milking despite the fact that the consortium's regulations require it to be processed within 60 hours of milking.
This is elbow to elbow work with the farmer with constant control of the raw material.
In addition, the characteristics of the milk are also very similar by morphological factor: all the milk comes from the pristine areas of the upper Caserta and Media Valle del Volturno, a mainly hilly area close to the Matese National Park and near the Taburno Camposauro Regional Park.
Mimmo La Vecchia has chosen not to have his own herds-he is a master cheesemaker, not a herdsman-but for years he has had close relationships with a number of breeders with whom he collaborates and with whom he compares to always have the best possible product.
A company in its third generation where he still sees Mimmo present 7 days a week at the dairy.
Flanking him in his work, and in life, is his wife Concetta, an iron lady with the sweetest look, who has supported and endured him for many years. Son Benito, is in charge of marketing and corporate communications while daughter Filomena is in administration.
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