Artisanal cheese Esposito: The buffalo milk mozzarella is shaped by our production master by hand

28/05/2015 - The Esposito family works for more than 30 years in the cheese production. 1997 the Caseificio Espositio moved to Eboli, in the heart of the area of origin of the buffalo mozzarella. The mozzarella is made by the traditional techniques which have been passed on from generation to generation. The mozzarella balls are molded by skilled hands.

The Esposito family works for more than 30 years in the cheese production. 1997 the Caseificio Espositio moved to Eboli, in the heart of the area of origin of the buffalo mozzarella. The mozzarella is made by the traditional techniques which have been passed on from generation to generation. The mozzarella balls are molded by skilled hands.

The Esposito family makes incomparable cheeses. These include mozzarella from Campanian buffalo milk, ricotta and other cheeses. Here no one leans to the requirements of global markets. On those markets an increasing number of products are produced, which differ only a little from each other.

Contrarily all is done by hand at caseificio Esposito. So no large quantities, but only high quality products can be produced. The Esposito family does not compromise when genuineness and quality are concerned.

Cacetti (little cheese) Agerola