Europomella has been making cheese using traditional methods since 1929. It began in the heart of the Italian region known as “Ciociaria” – a rich and fertile area around and including the province of Frosinone. The first family dairy plant used precious water buffalo milk which, together with the hands of the experienced ‘cheese-masters’ began producing Mozzarella di Bufala DOP using the traditional methods. These methods are still used today when making both Mozzarella and other traditional fresh Italian cheese. The company’s desire in blending traditional processes with innovative methods has helped to establish a high level of international certification and boasts customers in all parts of the world.