The cheese dairy is located in a high mountain area at an altitude of 1400 m. in the province of Isernia.
It is a family business composed of three brothers, who, in 1988, decided to process their cattle’ s milk.
They learned the skill from a retired artisan cheese-maker , whose family had been producing cheese since 1600. He taught them the secrets of this hard but fascinating art. They finally learnt how to transform milk into delicious high quality products.
Even if it was not an easy job, the products started to met the market’ s approval: demand increased so much that their own milk was not enough and they started to pick it up from other farms in the same area.
In 1991 the second retail outlet was opened and it got an immediate success.
It became then necessary to combine the traditional processing methods with the EU food safety and quality legislation; so a new cheese dairy was inaugurated in 2001, whose equipment is at the top of technological innovation and entirely made of stainless-steel.
Since the opening, the daily milk quantity processed has passed from 5 to 50 quintals.
These results are built on daily hard work and sacrifices, which are rewarded with the consumers’ approval and affection because everyone who once tries our delicatessen can’ t just do without!
English
Deutsch 
Italiano