Caseificio Starace

Since 1920, our family has been producing high-quality cheeses. It all started when great-grandfather Giovanni, a farmer by birth, along with his wife Luisa, decided to become breeders, transforming their precious milk into dairy products. During the difficult post-war years, my grandfather Antonio, the eldest of ten children, carefully began producing pasta filata cheeses using innovative techniques. Since then, our dairy has been located right there, where everything started many years ago, on the slopes of Monte Faito, in the village of San Salvatore at about 350 meters above sea level. Here, where time seems to have stood still, our small family-run artisan operation works exclusively with local, zero-kilometer milk, carefully making cheeses with natural aging.

And here I am, let me introduce myself. I am Antonio. I’ve been breathing in the smell of the dairy since I was little. I started by washing the lids and tubs like any worker would do. I played while doing it, even though at first I would have preferred to be outside on the street with my friends. But as time went by, my passion for getting my “hands in the dough” only grew stronger. I have already made many provolone cheeses strictly by hand, and I want to improve even more, building my future on these deep roots.