Forty-five years, the same hands.
An industrial facility run like an atelier. 12 products, 223 references, 4 countries of distribution, 2,300+ B2B clients.
A sequence, not a story.
A short, controlled supply chain split into four timed phases. Each batch is traced from pasture to delivery with a unique identifier. No preservatives, no additives, no imported milk.
Milk selection
↳ 04:30 — 05:30Certified suppliers within a 40 km radius. Milking at first light, daily organoleptic check of the delivered milk.
Transformation in the vat
↳ 06:00 — 09:00Rennet, traditional spinning, temperature-controlled stainless steel vats. Batches closed by 10:00.
Spinning by hand
↳ 09:00 — 11:00Hand spinning, cutting, shaping. No additives, no preservatives. Unique batch with traceability code.
Certified cold chain
↳ 11:00 — 16:00Packaging, labelling with batch and origin, same-day shipping. Cold chain monitored all the way to the client.
Forty-five years, the same hands.
Caseificio Malù is an industrial facility run like an atelier. Cheese masters trained in-house: the hands that spin are still the same. The scale has changed — four countries, two thousand three hundred B2B clients — but the vocabulary has remained that of 1980.
A sequence, not a myth.
From a small family business to an international B2B operation. The milestones — without generational rhetoric, without a "passion" stamp.
- 1980
Founding
Caseificio Malù opens in Martina Franca with three vats and two cheese masters.
- 1992
Production expansion
New burrata and stracciatella lines, first regional HoReCa supplies.
- 1995
First export
First distributors in France, opening of the international channel.
- 2015
Japan channel opening
First distribution agreements in Asia and entry into the Japanese market.
- 2020
Facility extension
New lines for smoked and refined specialities, production capacity at 4,200 m².
- 2026
223 references · 4 countries · 2,300+ clients
Consolidated international distribution, batches traced end-to-end.
- 2026
FSSC 22000 under certification
Certification process for the food safety system according to the international FSSC 22000 standard currently underway.
One structure, one discipline.
4,200 m² of production, temperature-controlled stainless steel vats, a natural-cave ripening room, cold chain monitored all the way to delivery. Batches closed by 10:00, shipping by 16:00.
- Surface area
- 4.200 m²
- Batches / day
- ~40, traced end-to-end
- Cold chain
- 4°C continuous, 0 cold-breaks
Food safety certification and protected designation.
Caciocavallo Silano DOP