Since 1840 Gennaro Fusco, ancestor of the current owners, made the goodness of his cheeses the fundamental characteristic of his company, quickly earning the appreciation and esteem of those who tasted the excellences produced.
The children, involved in the family business, contributed to the success of the same. Over time, despite the modernizations required by the needs of the current food industry, the dairy company has kept the artisanal processing methods.
Fresh and immediately transformed milk, slow maturation, skilful spinning and shaping, a correct salting guarantee a quality product now present in all European markets and in the main extra-European markets.
It was in the 1840 when Gennaro Fusco, the current owner’s ancestor, master cheesemaker of proven experience, decided to improve the cheese production and expand it to Naples. The call from Monti Lattari's delicious cheese and dairy products, especially from Agerola, arrived in the capital of the Kingdom of the two Sicilies. It was not easy though, to meet the increasing goods demand, since the difficulty to the unpaved roads network. Gennaro took up the challenge and following his intuition, managed to satisfy the Neapolitan demand; earning within a short time the praise and the respect of the most prominent Neapolitan families, which helped him to gain more fame.
Giuseppe's children, Maria and Tommaso involved in the family business, took an active role to its success. Over the years, even with the required upgrades for the food industry, this dairy company kept its artisanal processing methods. Nowadays it is one of the realities firmly rooted in tradition, also for its ability to keep flavours intact, which have always characterized cheeses and dairy products from Agerola. Since pre-Christian ages the whole area known as Monti Lattari (name that derives from "Lactari Montes" which means milk-producing mountains) has provided high quality milk, due to the fact that the cattle were bred in the wild. The animals were put out to pasture where they ate exclusively fragrant herbs and mixed foliage found in the area, including chestnut waste: which made the milk particularly nutritious and pleasant in terms of taste and scent.
The people of Agerola were among the first to take advantage of this natural resource, thus making the livestock and milk processing their primary source of livelihood. The milk processed there into ricotta and into cheeses soon became well known throughout southern Italy. Over the centuries, this ancient art has been handed down from father to son, and the secrets regarding the manufacturing processes have reached today's master cheesemakers; building so a rich heritage of knowledge at the core of this unmatched Art of Flavour.
FIOR D'AGEROLA's master cheesemakers learned this art from their predecessors and practice it faithfully, respecting all its stages: curdling, curd maturation, curd stretching (filatura), moulding and salting the final product. Their work is supported by modern technologies that allow to have a high hygienic-sanitary standard and to be able to produce larger quantities than in the past.
The milk is delivered to the factory within 24 hours after the milking and then immediately processed (curdling); this ensures the preservation of the product nutrients and its organoleptic properties. The slow maturation, which occurs in no less than 14 hours is essential to the process, it is what gives Fior di Latte Fior D'Agerola's curd its distinguished elasticity. The stretching and moulding process are been made also with modern machinery, but respecting the times and temperatures needed to the Fior di Latte to achieve its right consistency. Lastly, when the final product has become solid, the cheese is salted by osmosis by immersing it in tanks containing brine. FIOR D'AGEROLA brand is now present in all European markets and in the main extra European markets. Thanks to the commitment and the perseverance of the small local distributors who have acknowledged the high quality of their products. The flagship product is obviously the fior di latte which is used by the most important and renowned pizzerias and they cannot help but offering FIOR D'AGEROLA on their pizzas.