THE CHEESE FAMILY SINCE 1881
The search for local recipes, expert use of technology, enthusiasm for the best possible raw materials, and decades of experience with the art of craftsmanship are the fundamental steps for the creation of our cheeses.
Cow and sheep
Cow, sheep and
Our everyday challenge is to ensure consumers the maximum consistency of production and we do this by relying on the experience and sensitivity of our hands, taking care of every single shape, both during the processing phase and during the maturing process …
Work and quality
We select the best raw materials on the market, working them with manual artisan techniques
reproducing the gestures of the dairy tradition.
We are immersed in the hills, hazelnut crops and vineyards, we are in the heart of the Alta Langa,
from which we take the name as a sign of gratitude and love for our territory.
We are able to reach the highest quality standards using the best available technology: each step of the making process is submitted to several controls for an optimal final result.
In order to guarantee the highest food safety, the milk we receive in our dairy ONLY COMING FROM CONTROLLED BREEDINGS,
is immediately analyzed by our internal laboratory, pasteurized and matured by adding lacto-ferments