In the highlands of Alto Molise, surrounded by unspoiled nature and steeped in tradition, lies Caseificio Di Menna Pietrino & Figli snc—a family-run dairy with over forty years of solid experience in the cheesemaking sector. Its long-standing history is the result of passion, dedication, and daily commitment to producing high-quality dairy products, crafted using artisanal methods passed down through generations.
Production takes place in an artisanal workshop, where fresh milk, collected daily from local farms, is transformed with meticulous care and full compliance with hygiene standards. The tradition of the founding master cheesemaker remains the cornerstone of the business, guiding a production process that aims to offer consumers an authentic and genuine taste of Molise’s typical flavours.
At the heart of their production are products that embody the excellence of Molise’s dairy tradition: fresh and aged scamorza, stracciata, braided cheeses, fior di latte, burrini, butter, ricotta, and most notably, the renowned Caciocavallo di Agnone. This cheese, with its unmistakable flavour, stands out for its quality and artisanal production methods, earning its place as a true symbol of the region. Made from the freshest milk and crafted using techniques that enhance its natural flavour, caciocavallo has won over the palates of those seeking a product that tells the story and culture of its land.
Caseificio Di Menna is a perfect example of how love for tradition, combined with an ongoing pursuit of quality, can give life to products that truly reflect the essence of Molise. Every cheese that leaves their workshop is a testament to the passion, respect for nature, and artisanal dedication that form the beating heart of the company.
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