Carmelo La Cava, founder of Caseificio La Cava, is the son of cheesemakers from Montalbano Elicona, in the Nebrodi mountains in Sicily.
His grandparents and parents worked the milk with the ancient methods of the mountain cheesemakers, with the passion to discover new methods and recipes.
This passion became Carmelo's dream. In 1970 he moved to Randazzo, on the slopes of Mount Etna, to set up his dairy and with perseverance, commitment and the help of his wife and children Rosita and Nino, today this dream is a wonderful reality.
A company that processes 3 million litres of milk a year, only Sicilian milk from selected, uncontaminated pastures and that carries out strict controls every day to guarantee quality and safety for consumers.
Traditional recipes combined with innovation: this is the winning formula of the Caseificio La Cava, which has been producing tasty cheeses appreciated throughout Europe for over 50 years.
