The dairy tradition made by the craftmen of the past still lives in De Gregorio's family, where this passion for the craftsmanship reached the third generation.
The ripening process of the dairy production of De Gregorio Antonio &figli is natural, where the milk ferment curdles and it stays 4 hours to 'process', so there is no pasteurization: all this in order to maintain a traditional craft and therefore to preserve milk's flavours and tastes.
Discover the history of Caseificio Due Golfi
The story of Caseificio Due Golfi begins in one of the tiny little alleys of the ancient village of Schiazzano, which lays on the hills facing Capri island.
It all started in the 40s, over the World War II, with Mr. Filomeno producing typical cheeses of Sorrento Peninsula: Caciocavalli, Fiordilatte, Ricotta from Fuscella, fresh smoked Provola and Provolone of Monaco, a typical cheese of the area that got the D.O.P. certificate few years ago.
Nowadays two generations of Mr. Filomeno, his son and his nephews, work together carrying on the family tradition.
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