Museo dell'Arte Casearia Fernando De Gennaro

Inside a dairy that has operated since the early 19th century, the Fernando De Gennaro Cheesemaking Art Museum documents Vico Equense's cheesemaking heritage. Its collection includes copper churns, cream separators and the tokens once exchanged between hill farmers and cheesemakers.

Why it matters

The Sorrentine peninsula is known for Provolone del Monaco. This museum presents the craft from within a historic caseificio, preserving the tools and records of the dairy trade in the buildings where it developed.

What to notice

The collection includes equipment dating from 1850 onward, including manual and electric cream separators and a copper churn once used to make butter. Milk containers, pay books, documents and exchange marks show how milk was collected from farms in the surrounding hills and processed into cheese.

Context and history

The museum was created through a collaboration between Caseificio Fernando De Gennaro and the local association Vico Equense Fast. Its focus is on preserving the evidence of how milk was collected and transformed into the cheeses that made the area known, especially Provolone del Monaco DOP.