WELCOME TO THE UNIVERSE OF OUR GOAT AND SHEEP CHEESES

EXPLORE A GALAXY OF TRADITION AND INNOVATION OF TASTE

DISCOVER OUR WORLD BY TRAVELLING WITH US THROUGH ITALIAN FLAVOURS AND CRAFTSMANSHIP

We started in 1997 as a small goat farm, producing raw milk cheeses. With passion and dedication, we refined our techniques in France, combining expert knowledge with our Italian creativity. Since 2001, we have dedicated ourselves exclusively to cheese production, creating a wide range of over one hundred varieties in less than twenty years. In 2007, we launched an innovative line of chocolate-ripened cheeses and cheese chocolates, and in 2017, we introduced a line of sheep’s milk cheeses. Despite the challenges, such as producing on the plains and using raw milk, we have always maintained a commitment to a genuine, high quality product, respecting the raw material and using manual equipment to enhance the organoleptic qualities of our cheeses.

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SELECTION OF RAW MATERIALS

The quality of our cheeses is fuelled by the quality of our raw materials. We are committed to personally gathering the best milk, working with our farmers so that each litre is the freshest, tastiest and most animal-friendly. We work closely with our suppliers to obtain first-rate, innovative ingredients with a focus on sustainability and product circularity. Every step of the production process, from milking to packaging the product, which is done by hand, is aimed at a single goal: to create better and better cheese.

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CONTINUOUS INNOVATION

Curiosity and commitment to innovation are the engine that drives our production in the vast galaxy of world cheese production! The constant search for new recipes, new flavours and cheese refinements lead us to experiment with old and new production technologies that can meet the quality and needs of our customers. The continuous search for excellence is also reflected in our tasting courses, participation in international fairs and partnerships and other activities to keep abreast of the evolution of the cheese galaxy!

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HIGHLY CUSTOMIZABLE

The drive to create ever new cheeses has led us to create unique and customized products for our customers. Celebratory cheeses for heads of state, specific formats for display on a counter, semi-finished products for starred kitchens, are just some of the situations in which our cheese creations have found themselves. In addition, we have a very small labelling and graphics line to fulfil the most particular requests for customization and private labelling, so as to complete the project in a customized manner and be able to satisfy the needs of any customer.

By relying on our reality you will find:

CRAFTMANSHIP

Every cheese we produce is the result of an artisanal process, which tends towards the creation of a unique and unrepeatable product, and which sets the satisfaction of the palate as its objective.

RAW MILK PRODUCTION

Milk is the heart of each creation, carefully selected from local producers and enhanced by processes that preserve its vitamins and organoleptic substances intact.

PRODUCT PORTFOLIO

We now boast more than 150 different cheeses, whether by flavouring, format, technology or dairy tradition, as well as chocolate cheeses. We definitely have the right product for you!

THE CHEESES

FRESH CHEESES

Cheeses characterised by no maturation and many flavourings and formats (fresh goat’s milk cheese, filled crescenze, capritivi, capricci…)

SEMI-MATURED

Goat’s milk cheeses characterised by a short maturing period of one or two weeks, available in many formats and flavourings (bouchon, crottino, saffron pyramid, zuccanera, otello, etc.). Highly customisable!

BLUE

Blue-veined (or blue) cheeses, from the Lombard, French or English tradition, natural or ripened but with characteristic blue-green veins (Cardo Blu, Ol Sciur, Celtico, Strachì de Milàn)

SOFT PASTE

A family of cheeses characterised by the creaminess of the paste, inspired by tradition or innovation, with a flowered rind or washed rind, this is the dairy’s most awarded line of cheeses!

HARD PASTES

These are the cheeses that, due to technique and prolonged maturation, have a drier paste and a more persistent taste. They are also the cheeses that are most suitable for maturing with alcoholic bases.

THE CHOCOLATE

It is the dairy’s creative pastry line, and it includes pearls, chocolates and ad hoc creations for banqueting and events such as semi-prepared for pastry until the study of the finished product.