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Tavola disegno 4

Some people ask us what our job is. We answer them: "nù facèm le scamorze" (we make scamorza cheese)

Every dairy product has its own story and is proof of the experience of the hands that spin the dough until it is moulded into fior di latte, trecce and scamorze which have the unique and unmistakable taste of molise.

Sassano family has been combining the craftmanship of a master dairyman from Caserta with the utmost attention to hygiene and food safety for more than half a century. This is our secret.

But what does a Fior di Latte taste like when it is produced with fresh milk with a low bacterial load?

We collect milk from the farms of molise on a daily basis. The milk is coagulated with selected milk enzymes to guarantee a top-quality product line in which the passion and flavours of molise tradition come to life.

Tavola disegno 5

The milk must be processed as soon as it is milked if you want to make an excellent Fior di latte.

Water must be used in a temperature-controlled environment with filtered, sterilised and healthy air.

Finally, it is important to know that the water used for processing is no less important than the milk. The water from the Rio Freddo springs is certified as one of the best in Italy for purity, low sodium content and low mineral content.

icona-acqua-matese

The water starts out from uncontaminated springs and meets the curd here, in the valley.