HISTORY
The Agerolino Florì artisanal dairy was born from the Mandara family tradition: Nicola Florio, by marrying Giuseppina Mandara, Carmine's daughter, inherited all the passion and art of cheesemaking that has been passed down through the generations in the Mandara family, preserving the small secrets of artisanal methods that make their products superior in quality.
Our dairy is located in Agerola, a small town in the province of Naples overlooking the enchanting Amalfi Coast, suspended between the mountains and the sea. Agerola is a place of excellence for the production of Fior di latte, a delicious dairy product, the pride of pizza chefs, who rightly specify it on their menus when they use this prized fior di latte. A combination of environmental, geological, historical, and zoological factors makes this area a gem of the art of cheesemaking. Our first rule is also our secret: only 100% Italian milk, sourced from local, select, and top-quality farms.
This has allowed us to promote our products globally, thus increasing our visibility and that of the region. We have received various awards and recognitions, such as the National "Crudi in Italia" Award for Florì® Fior di Ricotta, "Fior di Pizza Florì®" fiordilatte, Lattarone Dei Monti Lattari®, and Florì® Agerolino caciocavallo. Other recognitions include the Merano Wine Festival, one of Italy's leading food and wine fairs, along with the Salone Internazionale del Gusto in Turin and Cheese in Bra, in which we participate annually. We have also won awards at the Bellavita Awards London, the leading international competition for the best of Italian food and beverage.

PRODUCTION
Most of the companies producing raw milk cheeses are small and play a key role in safeguarding biodiversity and maintaining the vitality of local and inland areas. Our dairy defines itself as "tailor-made," because our human-scale production allows us to maintain a relationship with our customers to meet every request in terms of size, quantity, format, and packaging.
The production of raw milk cheeses represents a meeting point between history and science, between local identity and food culture. It all begins with raw milk, a whole, living food that retains its original characteristics: nutrients, vitamins, enzymes, and lactic acid bacteria. An immense heritage: gastronomic, but also economic, cultural, and social.
Our raw milk cheeses are produced without the use of industrial enzymes, which is why they are called "natural" cheeses, made only with milk, salt, and rennet.