La Tenuta Bianca

Since then, that miracle has been repeated over the centuries.
Among the woods of the Bourbon Royal Farm of Persano, hunting residence of King Charles III of Bourbon, was born in those years La Tenuta Bianca.
The founder, Salvatore Di Masi, could count on 35 Italian Frisian cows, 150 sheep of Apennine breed, and 35 hectares of land to graze the livestock.



With devotion and love for animals, typical of those born and raised in these areas, the company has come to the 70s of the last century.
When Salvatore, assisted by his son Giovanni, decides to devote himself to the breeding of the buffaloes. A decision that will reward him in the years to come, when from a small company that was, Tenuta Bianca becomes one of the first four stables in Italy.

Even in the present, the gaze is still in the future. The company continues to expand, with the opening of an artisan cheese shop. Helped by his sons Salvatore, a national chef of cheeses, and Annalisa, a marketing strategies expert, Giovanni continues to offer outstanding products, renewing the miracle of tradition.

Feeding 350 cattle, guaranteeing high quality standards, is not easy. Therefore, It’s crucial to produce high-quality fodder, because most of the aromas of dairy products derive from livestock feed.
That’s why La Tenuta Bianca leaves nothing to chance, and undertakes to produce the fodder used for buffalo’s feeding.

On its about 50 hectares of agricultural area they are grown medical herbs, autumn vernina forage, mix of graminaceae with barley, wheat, loot, oats and triticale for stinging, and corn.

B uffalo milk is a noble product, a son of the tradition made in Italy and, in particular, of the Campania area, where buffalo farms are more common. Making a product so much appreciated even more valuable needs a big commitment.
However, when focus on production, selection and management is excellent, the product is of the highest quality.

This is what La Tenuta Bianca does: we use only buffalo milk produced in the company for producing mozzarella, and for the production of fresh and seasoned cheeses. A production that starts from fodder and comes to the finished product in a homegrown production. Not by chance, La Tenuta Bianca has won many awards, the result of innovation work and respect for raw materials and finished products.

The success of a product is always the son of teamwork. At La Tenuta Bianca, The “parents” of this success are Giovanni and his son, Salvatore. Giovanni is “a son” of this long tradition of breeders; Salvatore is a specialized in zootechnics agronomist and a national cheese expert. Also Annalisa, Giovanni’s daughter, as a marketing expert, collaborates with her family business to plan communication strategies.

Thanks to this natural cooperation, La Tenuta Bianca has grown more and more over the years.
To the zootechnical company, there was also added the buffalo’s milk artisanal cheese shop, the “formaggeria”, with its tasting area, and the didactic farm, to visit the dairy and know the secrets of this prodigy of goodness.

In La Tenuta Bianca’s artisanal buffalo’s milk shop, the Formaggeria, you don’t simply buy cheeses. Here, tradition and innovation have come together to create products of excellence, able to satisfy those looking for the ancient taste and who is always looking for new flavors.

So, we made a selection of fresh cheeses, including Campania’s buffalo mozzarella, and seasoned cheeses up to 26 months. Each one with unique organoleptic properties, to taste in the special Tenuta Bianca’s tasting area.