Visit to Caseificio Fernando de GennaroClaimed

History and family are an integral part of the De Gennaro Dairy business.
The Dairy is in fact managed by Fernando De Gennaro, his wife and his three sons, Mario, Tommaso and Emanuele, assisted by the skill of six master cheese makers.
Over time the Dairy has combined traditional craftsmanship, handed down from father to son, with modern technology, offering genuine and high quality products.

The careful selection of the breeders, the qualified staff and the technologies used mean that they produce a cheese with an unmistakable and characteristic taste like the land in which it is produced.
And so, the nearby store has also become a destination for many tourists, as well as lovers of good cheese.

The company philosophy is based on full compliance with health and hygiene standards, on environmental sustainability and consequently on zero kilometer production, which means that intermediaries and distances that food must travel through thus avoiding the use of polluting means are reduced and therefore bringing positive effects both on the economic level and on the health and environmental level.

The trip duration one day and visit Caseificio Fernando de Gennaro.

History and family are an integral part of the De Gennaro Dairy business.
The Dairy is in fact managed by Fernando De Gennaro, his wife and his three sons, Mario, Tommaso and Emanuele, assisted by the skill of six master cheese makers.
Over time the Dairy has combined traditional craftsmanship, handed down from father to son, with modern technology, offering genuine and high quality products.

The careful selection of the breeders, the qualified staff and the technologies used mean that they produce a cheese with an unmistakable and characteristic taste like the land in which it is produced.
And so, the nearby store has also become a destination for many tourists, as well as lovers of good cheese.

The company philosophy is based on full compliance with health and hygiene standards, on environmental sustainability and consequently on zero kilometer production, which means that intermediaries and distances that food must travel through thus avoiding the use of polluting means are reduced and therefore bringing positive effects both on the economic level and on the health and environmental level.