QUALITY CAN BE CONSIDERED TYPICAL IF IT IS THE RESULT OF NUMEROUS ENVIRONMENTAL, CULTURAL AND PRODUCTIVE FACTORS WHICH MAKE IT UNIQUE. IT IS THE PRODUCT OF AUTHENTIC TERRITORIAL INTERPRETERS.

This is the quality of our cheeses that preserve the smell of mountain pastures, the taste of freshly milked milk, the knowledge of our traditional cheese making processes.

Our cheeses are the expression of a typical quality, that quality that can only be created in a determined environment and in particular conditions.

Most of our local territory, like the area from which we collect milk daily for the production of our cheeses, is made up of woodland, pastureland and mountain meadows. It is a natural habitat where cows can freely graze on fresh, succulent grass, dampened by the morning dew, with a high content of proteins and sugars. They grow in a healthy environment where the atmospheric conditions favour their development. The milk is not only good, but typical, and it contains the perfume and properties of our mountain pastures.

This is the raw material for our cheeses. The special qualities are enhanced by the production process which combines traditional methods with complimentary technological innovations that bring out the best in our products and make them a healthy and unique product.