Caseificio La Fattoria

The La Fattoria dairy was founded in 1988 by the will of the brothers Luciano, Cosimo and Antonio Paraggio, who decided to follow a family tradition born in the '30s of the last century, when their maternal grandfather, Don Sabatino Sciorio, established a cheese factory in Battipaglia for the production of buffalo mozzarella.

From the beginning, the ambition of the Paraggio brothers was to create a unique product, and the characteristics of the buffalo mozzarella at Caseificio La Fattoria are the result of a commitment that has lasted twenty-five years, stubbornly perpetuating an almost centuries-old tradition; a research aimed at perfecting all aspects of this very particular cheese: the pearly, velvety, shiny surface, the musky scent typical of buffalo milk, the sweetish taste that can be perceived on the tip of the tongue, the crunchy and slightly textured elastic, which prolongs chewing and allows the milky whey to escape flooding the palate.

A product that conquers touch, sight, smell and hearing, even before taste.

In addition to Buffalo Mozzarella from Campana, aimed at those who wish to buy mozzarella under the D.O.P. brand, the Caseificio La Fattoria also produces the Antica Mozzarella di Battipaglia di Battipaglia of Buffalo Milk, which identifies the place of origin in the city of Battipaglia. A brand linked to a legend that tells how buffalo mozzarella, whose taste has often been associated with the sweetness of ragweed nectar, descends directly from the gods of the Etruscan populations that