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Our Short Production Chain

The making process of our cheeses is carried out directly by us, starting from the transformation of the milk into our cheeses, passing through its ageing and finally sale. When our cheese is ready to sell we choose only the best cheese shops and suppliers to ensure that the fruit of our labour arrives on the customers table fresh, delicious, and ready to be enjoyed. 

Here are the various stages of production:


Processing the Raw Material

The milk is transferred to our dairy two times each week, then we immediately begin the process of curdling the milk. We use a traditional Langa production method which involves longer processing times but respects the rhythms of the natural acidification of the milk. Then each cheese is worked by hand into different forms. Our experience and passion for our work is literally in every cheese we make.


To transform curd into cheese the right balance of time, humidity and temperature is essential. During the cheeses ageing we pay very close attention to these three variables to ensure consistency and the highest quality. We are thus constantly aware of the changing seasons and climate. Our best robiole are selected for maturation in different forest leaves, an ancient preservation method typical of the Alta Langa region. Our cheeses are formed, flavoured, wrapped, and packaged all by hand creating a truly artisanal product.


Once our cheeses have been properly aged we send them to the best cheese shops throughout Italy, Europe, and the world. The business of these cheese vendors, and specialty stores is to enhance our products by telling the story of our cheeses; the origin, the care, the passion with which we produce everything we make. 

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