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Il nostro latte di alta qualità

Tradition and Craftsmanship


Milk is processed using traditional methods in 600 kg vats, and all the operations are carried out manually.
The production cycle is then completed in ageing rooms, which were extended in 2014, but still use static cooling. The cheeses are seasoned on wooden boards, where a special microclimate exalts the flavour that is obtained by meticulous craftsmanship.
The key to the quality of our cheeses is the experience and manual skills of master cheese makers: from their hands come our unique, never standardised products.