Vito Dicecca’s story is one of returning home. Born into a cheesemaking family in Altamura, he left Puglia for Australia and later California, but his passion for cheese never faded.
After three years in Australia, combining surfing with consultancy work, he met Matthew in California, a French cheesemaker with thirty years of experience in Roquefort production. The encounter strengthened Vito’s longstanding interest in blue cheeses, even though his family business had traditionally focused on stretched-curd varieties.
His experience abroad brought new ideas to the dairy, which he runs with his siblings Paolo, Angelo, Vittoria and Maristella. Together, they combine recipes handed down by their grandfather Angelantonio, who founded the business in 1930, with experimentation and innovation.
Back in Italy, Vito began making blue cheeses despite his family’s initial reservations. Early orders encouraged him to continue. Milk comes from cows grazing in the Alta Murgia National Park, while the cultures used for the blue cheeses have developed over time.
The range also preserves the family’s stretched-curd tradition, including Nodi d’amore mozzarella, made with local milk, starter cultures and rennet.
Vito’s travels and consultancy work have taken him to Africa, Indonesia, Mexico, Brazil and Colombia, bringing fresh experiences and ideas back to Puglia. Caseificio Dicecca shares the values of Evoluzione Naturale, offering cheeses that connect family knowledge with an open, exploratory outlook.
Contact details
Caseificio Dicecca
Via Bari, 26
70022 Altamura (BA)
Tel.: +39 380 7884630
Email: vicdicecca@gmail.com
FB: Caseificio Dicecca
https://www.facebook.com/Caseificio-Dicecca-161760843882285/
https://www.facebook.com/evo.naturale/
