Caseificio Jemma

The Caseificio Jemma, inaugurated in 1999, was designed in compliance with the latest European regulations, ensuring the hygiene of products and the protection of the environment, while maintaining traditional artisanal processing techniques. The milk used comes exclusively from the company's own farm, and thanks to adherence to the regulations of the Consorzio di Tutela della Mozzarella di Bufala Campana, it proudly bears the D.O.P (Protected Designation of Origin) mark.

Fresh milk is delivered to the company dairy and processed within 12 hours of milking, preserving the organoleptic characteristics of the raw material without any thermal treatment. The electricity needed for the operation of machinery in the farm and dairy during sunny hours is provided by photovoltaic systems.
 

Where we started...

The Iemma Agricultural Company was founded in the early 1900s. Since then, the company has been a pioneer in zootechnical innovation, being among the first to practice farming buffaloes in barns with milking at the post, as opposed to the common practice in the area of leaving buffalo herds in the wild.

In the 1930s, under the guidance of Dr. Gaetano Iemma, an agronomist born in 1907 and an expert in the field, a herd selection process began to improve the quality of milk and increase the productivity of the animals. The company's first dairy was built in 1936 to process the produced milk.

In the 1970s, Gaetano Iemma, the founder's grandson born in 1945, took over the management of the company, creating modern facilities for housing the animals and one of the first mechanical milking systems for buffaloes. The current company is the result of the passion and commitment devoted, which continued with dedication until his untimely passing.

Today, his children proudly continue the family tradition.
 

The excellence of buffalo breeding

The buffalo farming of the Iemma company, located in Cioffi di Eboli (SA), has been recognized among "The welfare farms" – buffalo supply chain, for its high production standards and respect for the associated regulations. This prestigious recognition is the result of a constant commitment to ensuring a SAFE – SUSTAINABLE – ETHICAL supply chain for our Clients and Consumers.

The farm hosts about 1,000 heads of Italian Mediterranean buffalo, fed with fresh forage, hay, and silage produced exclusively on company lands. The company spans 260 hectares in the Piana del Sele, between the municipalities of Battipaglia, Eboli, and Capaccio – Paestum, in the province of Salerno.

Recently, a collaboration between the Iemma company and the University of Naples Federico II has shown that a high percentage of fresh forage in the diet of buffaloes improves the sensory characteristics of mozzarella and regulates the correct ratio between omega 6 and omega 3 fatty acids, with health benefits.

The facilities for housing and milking the animals have been designed to ensure the well-being of the buffaloes and the hygiene of the milk, confirming the company's attention to quality and sustainability.

Awards

Caseificio Jemma won 1st place at the Mozzarella Championship 2022 and 2023 where it was awarded the best Mozzarella di Bufala Campana DOP.