Custom blended cultures from Italy. Start up projects, new product lines and anything in between. Raffaele Mascolo grew up in Italia in the Province of Napoli. Steeped in a rich history of food, for millennia the people of Napoli have lived close to the land drawing their sustenance from it, feeling the rhythm of the seasons in the foods they eat to fuel their survival. Raffaele shares a common lo
ve of fresh ingredients, native to their regions and a simple approach to creating the best possible cheeses. The passion and the process of growing up among artisans is what fueled Raffaele's desire to learn as much as he could to become the artisan cheese maker that he is today. Growing up in the shadow of Mount Vesuvius has taught him to value life and made him passionate about teaching, training, and consulting about all aspects of Italian artisan cheeses and Neapolitan cuisine. Raffaele has worked with large and small scale cheese facilities for the past 25 years and has appeared in local and national media outlets including the New York Times Food and Wine Issue 2012, and National Public Radio's The Splendid Table. It is his life's work to master and bring traditional and historically significant cheeses to the world. "Creating a cheese with time and attention to old world traditions and watching it finally be savored is a very gratifying experience for me"
