Company - Caseificio SanPio

History

‘Caseificio San Pio Srl’ was funded from the passion and great experience of Annibale Covino in dairy products. The company is located in  Pietradefusi, a small city situated in the district of Avellino, not so far from Benevento, where Annibale  and his brothers Roberto and Paolo Covino decided in 1997 to realize their dream.  ‘Caseificio San Pio Srl’  activities started in 2005 with its first production, after obtaining the EEC approval (APPROVAL Number), thus allowing commercial exchanges in  EU countries.

Raw Material

Caseificio San Pio uses only milk from local farms certified with quality control analysis which is delivered by authorized coated vehicles.

The Company
The company utilizes certified and highly innovative instruments that perfectly match the production’s methods, improved during the long experience in dairy field.

Production know-how learned in milk processing, strictly from the samnites and hirpini pastures, has enabled the company to have a portfolio of products unique in their genre: mozzarella, cheese and dairy products, serving a wide range of clients such as distributors, pizzerias, restaurants, supermarkets... and you!

Production

Once reached the factory,  the milk, through stainless steel pipes assuring the product purity, is transferred mechanically in the tanks. In processing area, milk with the addition of salt, rennet and unrest begins its transformation phase. During pasteurization, ferments inoculation, curdling and shaping, depending on the types of cheese, a continuous product monitoring runs to ensure taste and genuineness.
After the crude milk is moved towards the last stages with the spinning process, forming and curing can be done either by immersion in brine or by direct application, finally finished product is placed in cold storage and/or sold directly.