About us

Our history

The history of the Aversano dairy farm starts in a charming town at the foot of Vesuvius: Palma Campania. It is here where the Sorrentino family, simple tradesmen of dairy products, have transformed their business over the years, dedicating themselves to the “art of cheese making “with competence and passion. Thanks to the sacrifices and the continuos demand of their products, in 1991 the brand “Aversano dairy(farm)“ is founded, this is a terminology that is used to identify a typical product of Campania “mozzarella Aversana”, something that mum Michela used to produced carefully along with other natural products like the ricotta, the bocconcini, the burrata, the treccia and many other products made from the milk of their cows.

When the two sons Camillo and Aniello Sorrentino (the second generation) became part of the family business, the Aversano dairy (farm) renewed itself integrating modern technology solutions but still retaining its “the vocation for the genuine” while striking the right balance between tradition and innovation.
Today in over 25 years we produce a wide range of high quality cheeses with the exclusive use of natural ingredients, milk from selected stables, artisanal methods of productions and cures, no use at all of preservatives or additives.
The continuos evolution and research led to the creation of new lines of fresh short aged cheeses, such as: the spreadable cheese, the fiordilatte nobile, the stracciatella, the burrata, the caciocavallo di grotta (seasoned in tufa caves), the noble, the fiaschetti cheese and much more.