Our history
of flavours and nature
Our dairy was opened in 1998 when we were now tired of daily work based solely on curbing results at all costs, we decided to compare us with the rhythms imposed by nature, sure that we could really have a master and a life adviser. So the adventure began to take us along a path, perhaps a bit up, but which also allowed us to appreciate the simple details of existence, to give the right importance to those small values that the world wants to pass unnoticed.
Our choices
Quality Craftsmanship Naturalness
It is precisely this rediscovery of the importance of small things that made us aware of how all foods and therefore our cheeses could have influenced the human body by helping or debilitating it according to their ‘quality’. This is why we considered it crucial to take a long series of decisions that involved: the raw material exclusively in Italy and as much as possible at 0 kg, the processing methods which must not alter the properties of a good raw material, the production and maturing times that must respect the natural rate, not forced by any chemical or technological artificial
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