Top 5 Local Cheeses
in the Province of Salerno

Tenuta Vannulo is a prestigious organic buffalo farm and artisanal dairy located in Capaccio Paestum, in the Italian region of Campania. It is renowned for its top-quality Mozzarella di Bufala Campana DOP, which is made entirely by hand using only fresh buffalo milk from the farm. In addition to cheese, Tenuta Vannulo produces a variety of other dairy delicacies made from buffalo milk - including yogurt, butter, and gelato - and also houses a traditional leather workshop on the estate. Beyond dairy, Tenuta Vannulo is also known for its production of buffalo milk chocolate, which serves as the base for their exclusive pralines and chocolate bars.

These chocolates combine creamy richness with authentic Italian flavors, adding a gourmet touch to their range of luxury delicacies. Tenuta Vannulo is open to visitors and offers guided tours of the farm and dairy, as well as tastings in their on-site café. Through a unique combination of tradition, innovation, and deep respect for nature, this farm stands out as a model of sustainable quality and genuine luxury rooted in simplicity and authenticity.Expand

La Tenuta Bianca is an Italian family-owned producer of buffalo milk cheeses and dairy products based in Altavilla Silentina, Campania. The origins of the family farm date back to 1850, when the Di Masi family began livestock farming in the fertile Piana del Sele. Today, the company operates a fully integrated production system, managing every stage from cultivating its own animal feed and raising Mediterranean water buffalo to processing fresh milk into artisanal dairy products. Its range includes buffalo mozzarella, ricotta, caciocavallo, scamorza, yogurt, aged cheeses, buffalo meat specialties, and extra virgin olive oil. In 2017, La Tenuta Bianca opened its artisanal dairy and tasting facility, further expanding its farm-to-table concept. The company is recognized for its strong focus on animal welfare, sustainable farming, and traditional cheesemaking techniques combined with modern quality standards. Several of its cheeses have received recognition at the Italian Cheese Awards, highlighting the quality of its handcrafted buffalo dairy products.Expand

Caseificio Barlotti is a family-run dairy with a rich tradition dating back to the early 1900s, located in Paestum, in the Campania region of Italy. The Barlotti family has been raising buffalo and producing dairy products for five generations.

This artisanal cheese producer uses milk from their own herd of Italian Mediterranean buffalo, ensuring control over the entire production process from feeding the buffalo to cheese making. Caseificio Barlotti is best known for its Mozzarella di Bufala Campana DOP, but also offers a wide range of other buffalo milk products.

Visitors can enjoy guided tours of the farm and production facilities, as well as tastings of their fresh products.Expand

Tenuta Doria is an Italian producer of buffalo dairy products based in Battipaglia, Campania, one of Italy's most renowned buffalo mozzarella-producing regions. Established in 1934, the company combines a long agricultural tradition with artisanal cheesemaking, producing its cheeses exclusively from fresh buffalo milk. Its product range includes fresh and smoked buffalo mozzarella, ricotta, burrata, yogurt, aged cheeses, and other traditional dairy specialties. The production follows a short supply chain, emphasizing freshness, authenticity, and careful selection of raw materials while preserving the traditional methods that define Campania's cheesemaking heritage. In recent years, Tenuta Doria has also modernized its brand identity while maintaining its historical roots, reinforcing its commitment to quality, local tradition, and sustainable production. Today, the company is recognized for offering handcrafted buffalo dairy products that reflect the culinary heritage of southern Italy and the excellence of the Battipaglia dairy district.Expand

Azienda Agricola Le Starze is a family-run farm spanning 130 hectares of unspoiled nature. It specializes in the production of raw milk cheeses made from cow’s, goat’s, and sheep’s milk, sourced from animals that roam freely and graze on natural pasture.

During periods when grazing is not possible, the animals are fed exclusively with alfalfa. All products are made without the use of industrial ferments, preserving the authenticity and natural character of their flavors.

One of their most renowned products is Mozzarella nella Mortella - mozzarella wrapped in myrtle leaves, which imparts a unique aroma with notes of green grass, lemon, and cedar. This practice originates from an ancient tradition of preserving cheese during transportation from mountain pastures to the coastal areas.Expand

Caciocavallo dell'emigrante is a traditional cheese originating from Salerno. The cheese is made from raw cow's milk (sometimes sheep's milk) and it's stuffed with soppressata. The texture is smooth and semi-hard, while the flavor is delicate, milky, and complex. The cheese is usually aged from 60 days to over 12 months. The soppressata was hidden inside the cheese because the migrants from Salerno wanted to take the meat to the United States, but the practice was illegal. However, you could bring cheese so the migrants hid the meat inside of the caciocavallo. Nowadays, there are just a few cheese-makers that create this unique cheese.Expand

Barilotto is an Italian cheese hailing from Campania, where it's produced by Casa Madaio in Cilento. The cheese is made from water buffalo's milk by heating the whey derived from the production of mozzarella di bufala. It's usually left to age for at least 40 days before consumption. Underneath its washed rind, the texture is hard, smooth, and firm. The aromas are delicate, fresh, and buttery, while the flavors are creamy and mild. It's recommended to serve Barilotto with honey or jelly due to the subtle sweetness of the cheese.Expand

Cacioricotta Caprino del Cilento is a soft cheese from the Campanian province of Salerno, produced around the area of Cilento National Park. Made with a mixture of sheep and goat milk, by combining two techniques of cheese-making, cacioricotta is a cross between a cheese and fresh ricotta, with a unique flavor coming from the aromatic herbs that free-range animals feed on. It can be enjoyed fresh or left to mature for 2-3 months. This highly appreciated delicacy is best enjoyed on its own, served with some homemade bread, or grated over popular local dishes such as cavatelli or fusilli al ragù di castrato.Expand