A family tradition since 1942

In 1942 the maternal grandfather Giuseppe Cimino began work as a cheesemaker, with his gnarled hands “mozzando” (cutting off) the first mozzarellas, producing them with one of the finest milks, from the buffalo of the Piana del Sele. Driven by the desire to learn the art of cheesemaking and follow in his father-in-law’s footsteps, Gennaro also began, as a young man, to get involved in the family business and, in the 1980s, took over in order to bring it in line with the new market conditions.

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tempio antico


A fundamental role in recognising the buffalo mozzarella’s protected designation of origin (PDO) is played by the regions where it is produced, in Campania in the Piana del Sele near the Parco del Cilento.


The right mix of tradition and new technology has helped us achieve an efficient production system, certified UNI EN ISO 9001:2008. We pay close attention to food safety regulations in national and foreign markets, and hence we have perfected our management techniques by implementing production systems in compliance with the international standards set out by the BRC (British Retail Consortium).


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