Caseificio “La Molisanella” is a production reality deeply rooted in Molise’s cheesemaking tradition, born from a passion handed down through five generations. Located in Bojano, a small town in the Molise hinterland at the foot of the Matese mountains, the dairy traces its origins back to the early 1900s, when cheese production took place directly in the mountains among the region’s lush pastures. Local cow’s milk was transformed by hand into a variety of dairy products already appreciated for their authenticity.
In the 1960s, Domenico Pulsone decided to expand the production and opened the first dairy in the historic center of Bojano. Together with his children, he created specialties that would become symbols of the local tradition, such as Scamorza Bojanese and Fiordilatte. These products, born from hard work and deep respect for tradition, embody the gastronomic identity of the territory.
Today, the family legacy is carried forward by siblings Antonio and Maria Vittoria, who continue the daily production of “La Molisanella” cheeses with dedication and expertise. Each creation reflects the authentic flavor of the Molise region and the value of a family history built on passion and commitment.
The dairy is not only a benchmark for high-quality production but also a living story of rural culture, expressed through the taste and simplicity of its products. “La Molisanella” stands as a tribute to a land where tradition, nature, and craftsmanship are harmoniously intertwined.
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