Pizza cheese

In 1840, Gennaro Fusco, the ancestor of the current owners and an experienced cheese master, decided to increase production and expand the distribution of his products to Naples. The fame of the quality of cheeses and dairy products from the Lattari mountains, and in particular Agerola, reached the capital of the Kingdom of the Two Sicilies, but it was not easy to meet the growing demand, especially due to connection difficulties. Gennaro, taking up the challenge and following the intuition that led him to expand the distribution of his products, managed to respond to the needs of the Neapolitan market, quickly gaining the recognition and respect of the most famous pizzerias, which contributed to increasing his fame.

His children Giuseppe, Maria and Tommaso were involved in the family business and actively contributed to its success. Over time, even with the modernization required by the needs of today's food industry, the dairy has retained its artisanal processing methods, presenting itself today as one of the companies most rooted in tradition, also due to its ability to keep intact the taste and quality that have always distinguished the products milk and Agerola cheeses. Currently, Fior di latte d'Agerola (Fior di Agerola) is the cheese used by the most renowned and recognized Neapolitan pizzerias. Currently, thanks to small distributors who have come to know and appreciate the high quality of Fior di Agerola cheese, the cheese is available not only in Campania and Naples, but also throughout Italy and on the main markets outside Italy.

Mozzarella di Bufala LUPARA

Lupara uses only the best certified DOP milk. By directly managing every stage of the supply chain: from growing fodder, through breeding and milking buffaloes, the production of Mozzarella di Bufala Campana DOP has been mastered to perfection. These are our priorities. We are not the biggest, because our continuous development in small steps has always been linked to the desire to rely solely on what our buffaloes and our land can offer us. We are not the biggest, but you only need to try our mozzarella to understand that the dimension of perfection comes from passion. Agricola Casearia Lupara is located in Pastorano (Caserta), in the heart of the DOP area for the production of Mozzarella di Bufala Campana and is a reference point in a sector with almost eighty years of history. It all started in 1943 during World War II, when Ugo Iemma decided leave the farm in the province of Salerno and move the family's buffaloes to Torre Lupara. From that moment, with great enterprise and a clear vision of the future, he began important development work with land reclamation and recovery, a modern approach to field cultivation, buffalo breeding and the development of technologies aimed at improving the management of business processes. The cheese factory itself, built to produce mozzarella using only milk from its own milkings, which envisaged the concept of a short and controlled supply chain, is today more than ever an asset that guarantees the absolute quality of our production. Today, Agricola Casearia Lupara is headed by the brothers Giuseppe, Alfredo and Cesare Iemma, who, after taking over the inheritance from their father Ugo, continue to produce the exclusive Lupara Mozzarella exclusively from milk from family farms and herds, all of which are located in the DOP area intended by the Consortium Protection. Agricola Casearia Lupara is therefore a modern entrepreneurial reality that makes passion for mozzarella, experience and tradition the ingredients to produce exceptional dairy excellence distributed throughout the world.

"Attention to the needs of our customers translates into a promise of quality, which is our daily goal. It has always been."

Alfredo Iemma

"We look to the future, living our land, our buffaloes, one day at a time, with the belief that there is nothing that cannot be improved. Perfection is not an achievement. It is work."

Cesare Iemma

"Our mozzarella has the good taste of work done with passion, the experience of generations and the freshness of an unpolluted environment."

Giuseppe Iemma