Mozzarella & Italian Cheese Experience: the 10 Best Places where to taste them

Our journey begins in the homeland of mozzarella di bufala, Battipaglia, where every morning, milk is transformed according to an ancient family tradition. The first stop is at Caseificio La Fattoria. The Paraggio brothers founded their cheese factory in 1988, keeping alive the almost-century-old legacy of their grandfather, Don Sabatino Sciorio. A life dedicated to mozzarella and its pristine, delightful perfection: the velvety and shiny surface, the musky aroma, the crunchy and elastic texture. Connoisseurs know best: it's a pleasure for the senses. Besides the Mozzarella di Bufala Campana DOP and the Antica Mozzata di Battipaglia ® made from buffalo milk, you must absolutely try their Zizzona. With its overflowing and irreverent form (it reminds of a woman's breast), this speciality can weigh up to 15 kg... of tasty goodness!

Via Lettonia, 4, 84091 Battipaglia SA

Let's have another round in Campania to sample the artisanal offerings of Caseificio Di Santo. Situated in the Caserta plain, near the city of Capua, this dairy has its roots deeply entwined with the history of mozzarella. With farming ingrained in their heritage for generations, the Di Santo family has been committed to buffalo breeding since 1998, blending classic peasant tradition with modern technological solutions. Everything is rigorously controlled, from production to sale. Their mozzarella is entirely made from the milk of their own buffaloes grazing freely in the open air. Don't miss out on the surprising Figliata ®, a fun and delightful product designed to captivate children. At first glance, it looks like a regular mozzarella, but when you cut into it, it reveals a surprise filling of "perline di santo" - small mozzarella balls meant to be eaten in one bite.

Via G. Matteotti, 50, 81030 Cesa CE

The historic Azienda Agricola Torre Lupara has been a cornerstone in the industry since 1945, when the Iemma family made the namesake hamlet in Pastorano, in the province of Caserta, their headquarters. Right from the start, their buffalo breeding stood out for cutting-edge techniques and meticulous control over the entire supply chain, from cultivating the forage used in animal feed to dairy products. Land, buffaloes, mozzarella: you can witness this extraordinary reality firsthand and understand what lies behind a dish that has become the symbol of an entire region by participating in Torre Lupara's Mozzarella Experience. It's an immersive journey into nature, suitable even for children, that takes you through all the secrets of Campania's most famous cheese.

Via Torre Lupara n. 48, 81050 Pastorano CE

For years, the Caseificio La Mozzatella del Cilento has been dedicated to telling the story of an extraordinary land. It does so through the taste and flavours of its special mozzarella, expertly prepared daily using traditional methods. The creation process becomes art, a celebration of an ancient practice elevated by skilled gestures choreographed like a dance. The controlled origin and quality of the ingredients used are an added advantage. The dairy brings together three Cilento breeding companies, from which all the milk used originates. Not only mozzarella, but also provola, scamorza, ricotta, caciocavallo: everything is crafted with love and passion, declaring a special attention to the well-being of the animals.

Via Sandro Pertini, 396 Capaccio Paestum SA

After indulging in a feast of mozzarella, it's time for a change of scenery, flavour, and region to discover one of Italy's most renowned and beloved cheeses: Parmigiano Reggiano DOP. The provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua are the heartlands of its production, crafted through a meticulous process that begins with the cattle's diet. The preparation (each cheese wheel requires around 550 litres of milk) is followed by a salting phase and then a maturation period extending up to 40 months or more. The minimum resting time is 12 months, and only after the first year, once it has passed the expert inspection, can a wheel of Parmigiano truly earn its name. Interested in learning more? Join a dairy tour in a rich and flavourful history. Visit the website and book your experience now.

Challenge yourself, have fun, and learn to make cheese. After just one lesson, you'll be able to recreate your mould at home like a true dairy artisan. It is one of the experiences you can enjoy by visiting the Montecristo Academy, a fantastic initiative by the Caseificio Montecristo in Todi, Umbria. Riccardo Marconi began his successful cheese-making journey around thirty years ago, becoming the youngest cheesemaker in the region. Since then, his company has produced over a hundred types of cheese from cow, goat, and sheep milk, all sourced exclusively from the Umbria region. Each product—whether fresh, semi-matured, matured, or lactose-free—is entirely edible, including the rind, as they contain no colourings, preservatives, or anti-mould agents. You can purchase them at the leading shop in Todi or online through their website.

Vocabolo Campette, 06059 Todi PG

Organic, locally sourced products have been the daily bread of the Caseificio Podere Sant'Anna in Radi, a hamlet of Monteroni d'Arbia in the Siena province, since 1986. Every day, they produce exceptional Tuscan pecorino, stracchino, raveggiolo, ricotta, and yogurt using milk from their own herds, all set against the stunning backdrop of the Crete Senesi landscape. This agricultural company is one of the best places to experience what we have dubbed the 'Mozzarella & Italian Cheese Experience'. Here, you can not only purchase genuine and delicious gourmet specialities but also immerse yourself fully in the world of cheesemaking through their educational farm and restaurant. The experience promises delightful moments for both adults and children. Choose the Cheese Tour for a journey into Sienese gastronomic culture, featuring a visit to the dairy factory and a tasting session.

sp Colle Malamerenda-Radi, km 1,5 Podere S.Anna, 53014 Monteroni d'Arbia SI

The Derosa family's connection with the art of cheesemaking is a long-standing bond, dating back to when farmers independently transformed milk into cheese to sustain their families—centuries of tradition culminated in the 1950s with the establishment of the Caseificio Artigianale Fratelli Derosa. Transitioning from homemade production on the family farm, they founded the first dairy factory in the area, with facilities capable of meeting the growing demand. Today, they stand as one of just three companies producing Pallone di Gravina and the sole one continuing the traditional ageing process of this Slow Food Presidia cheese in the caves of Gravina. Alongside hosting tasting events across Italy, the caseificio also extends a warm welcome to visitors upon request.

Via Milano, 30, 70024 Gravina in Puglia BA

For five generations, Latteria Perenzin has carried on a story of passion and dedication that began in 1898. Cheese has been a family affair for over a century, leading the Perenzin family to become pioneers in organic milk processing and leaders in organic goat cheese. Their production remains artisanal, with the cheesemaker manually overseeing every step and the cheese ageing on wooden boards. Between the Venetian Lagoon and the Bellunesi Dolomites, in the hills of Prosecco Conegliano-Valdobbiadene, visitors embark on an exciting multisensory journey. Here, they can engage in the practices of true master affineurs, produce a fresh caciotta, dine at the Cheese Bar, and visit the recently renovated family history museum to explore the ancient traditions and flavours that have always defined the brand.

Via Cervano, 85, 31020 San Pietro di Feletto TV

Let's return to our starting point, Campania, to conclude our journey through Italian cheese. Our final stop is in Calitri, near the city of Avellino, for a visit to the Caseificio D&D. Sample their selection of cheeses from Alta Irpinia and award-winning products like the cave-aged Irpinian caciocavallo, which won a gold medal at the World Cheese Awards. From the ingredients sourced exclusively from local farmers to the ageing process in old caves, every detail speaks of a profound respect and love for the land and its traditions. The Di Cecca family, guardians of this knowledge, offer visitors the chance to explore their world with tastings and guided tours around the dairy, historic ageing caves, and barns. It is an unmissable experience for gastronomy enthusiasts to top with a stop at the Caciocavalleria D&D to purchase some delicious cheese.

Via F. Tedesco 18, 83045 Calitri AV