The Di Nucci family, originally from Capracotta, has carried on a cheesemaking tradition dating back to 1662, passed down through ten generations of expert artisans. The story begins with Lonardo Di Nucci, the first documented ancestor, who was already a shepherd and cheesemaker at the end of the 17th century. Since then, the art of producing traditional transhumance cheeses has been handed down from father to son, preserving the traditions and secrets of Molise’s cheesemaking heritage.
Today, the Di Nucci family continues to produce stretched-curd cheeses using the same ancient techniques that have defined their craft for centuries. Their production facility is in Agnone, in the heart of Alto Molise—an area that offers the perfect environment for creating high-quality, artisanal cheeses. Each cheese is a unique creation that embodies ancestral knowledge and the characteristic aromas of the region, reflecting the family’s commitment to clean, sustainable production.
The passion and dedication of the Di Nucci family can be seen in every stage of the process, from hands-on craftsmanship to the careful selection of raw ingredients, ensuring products that tell the story and culture of a region deeply rooted in tradition. Every bite of their cheese offers a connection to the centuries-old history of transhumance and an authentic experience of natural, genuine flavours.
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