Nestled in a pristine natural setting at 1,200 meters above sea level in the municipality of Vastogirardi, Caseificio Fonte Luna stands as one of the most authentic expressions of Molise’s dairy tradition. Located in a mountainous, unspoiled region characterized by vast free-grazing pastures and an extremely low population density, the environment in which the company operates has for centuries been devoted to cattle farming and the artisanal production of cheese, using traditional methods that honour a deep connection with the land.
Founded in 2002 by four partners – Celestino Di Lucente, Antonio Cea, Basilio Scocchera, and master cheesemaker Giovanni D’Aloiso – the dairy was established with a clear mission: to preserve and revive the ancient local cheesemaking culture, which was at risk of being lost. Today, Fonte Luna is a local benchmark for those seeking genuine, healthy cheeses made with artisanal care.
At the heart of the business is a short, fully traceable supply chain: the milk used comes exclusively from pasture-raised cows in the Vastogirardi area, mainly of the Brown Swiss breed, naturally fed and raised in freedom. The result is a raw material of exceptional quality, rich in vitamins, proteins, and minerals – and naturally free of preservatives and chemical additives.
The production process, overseen by the skilled hands of cheesemaker Giovanni D’Aloiso, is entirely handcrafted. The dairy employs a small team of five people, each with defined roles and a shared mission: to transform fresh milk into traditional stretched-curd cheeses like scamorza, treccia, caciocavallo, and other typical products that embody the purity of the mountains and the ancient wisdom behind them.
By combining technological innovation with traditional knowledge, Fonte Luna ensures the highest hygiene and safety standards, without compromising the authentic taste and territorial identity of its cheeses.
Caseificio Fonte Luna is more than a production site – it is a cultural and gastronomic stronghold that celebrates the biodiversity of the Molise Apennines and the resilience of a way of farming that respects nature’s rhythms. It is living proof that excellence can thrive even at high altitudes – through humility, passion, and a deep commitment to quality.
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