The Iemma Farm was established: it was one of the first in the area to house its buffalo in stables and to introduce milking at the milking parlour, at a time when free-range farming was the norm.
Construction of the first on-farm dairy: the direct processing of milk into mozzarella begins. The integration of livestock farming and production gets underway.
Thanks to the agronomist Gaetano Iemma (1907), work began on the genetic selection of the herd to produce richer milk and a more efficient supply chain.
His grandson, Gaetano Iemma (1945), introduced mechanisation: one of the first automatic milking systems for buffaloes was established. The farm grew, and with it, production.
The current modern dairy, designed in accordance with EU regulations, is officially opened. Only the farm’s own milk is processed, within 12 hours of milking, without any heat treatment.
The farm is expanding through sustainable energy management (solar panels), new livestock facilities and the opening of a farm stay, designed as a place for discovery and tasting.
The third generation proudly carries on the family tradition, transforming Jemma into a destination: a place where flavour has its own distinct identity, and the mozzarella tells the story of the local area.
