Caseificio Artigianale Esposito produces cheeses from buffalo milk as Mozzarella, Smoked Provola and Ricotta. Every phase of the production is rigorously respected in order to create a unique and genuine final product endowed with an unmistakable taste. The artisanal cheese producer Esposito was born in 1997, but the Esposito family has been working in the sector for more than 30 years. Located in the Bivio Santa Cecilia locality, within the cheese making laboratory the ancient dairy art is practiced by expert hands, which knead the mozzarella through wise moves, pass down from generations by cheese making masters. Here all the production of the Campania Buffalo Mozzarella, Ricotta and other cheese is respected applying the traditional methods. Indeed the production is entirely hand made, this means having less productive volumes, but an excellent quality, a guarantee on taste and genuineness for the final consumer and respect for the traditions above all. All the milk processed by the Caseificio Esposito comes from selected breeding of the Piana del Sele.

Esposito has been working in the dairy field for over than 30 years. In the Artisanal Cheese Factory Esposito the ancient art of cheese making is practiced by expert hands that work mozzarella wisely, passed on from a generation to another one. Here, the production of the Campania buffalo mozzarella, ricotta and the other cheeses is respected without bending to the global market rules (which impose products that are more and more similar). In fact the production is entirely hand made: that means a lower production volume, but an outstanding quality, the guaranteeing of taste and genuineness respecting the traditions. All the milk processed by the Artisanal Cheese Factory Esposito comes from selected in the Piana del Sele.

The making processes of the Campania Buffalo Milk Mozzarella made by Caseificio Esposito in Battipaglia. The milk comes from the selected farm animals of the Piana del Sele and it is hand worked to obtain the finest quality mozzarellas.

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 whole buffalo milk, which processes the Caseificio Esposito, comes from selected buffalo farms of the Sele plain. The processing of buffalo milk begins in transporting the freshly milked milk and then follow an instant analysis of the milk. The rich and unique taste of buffalo milk and the high nutritional value make the buffalo mozzarella a king of the Mediterranean diet. The mozzarella is in all its variants (Treccia, Bocconcini, Nodini ...) a healthy, traditional and artisanal food. The buffalo mozzarella is the pride of the gastronomic tradition of the Campania region in the world.

ingredients: - 500 g LA SFOGLIA "Campofilone" - 200 g Pesto alla Genovese - 4 potatoes - 500 g green beans - 1 liter of béchamel sauce - Parmigiano Reggiano 250g matured 36 months - 300 g Campanian buffalo mozzarella from Battipaglia "Caseificio Esposito" - salt

The ricotta cheese made ​​from buffalo milk is produced across the whole year. It is made from the whey that remains after mozzarella production and from fresh buffalo milk. The ricotta is prepared by hand with the addition of salt. The dough is soft and slightly grainy. The color is pearl white. The taste is aromatic and the ricotta is used as an ingredient of many traditional Italian dishes.

We use only buffalo milk of cows from selected buffalo breeders of the Sele Plain in Campania for the artisanal production of our mozzarella.