Cheeses

In our counters, you will find cow, sheep, goat, and buffalo cheeses from various Italian regions, coming from cheesemakers who are also breeders and use milk from their own herds for production. They give the animals proper care, enough space, and natural feed based mainly on pasture or hay from their own meadows, which are essential conditions for the quality of milk and cheese. Most cheesemakers from mountain areas also take their herds to high mountain pastures (alpeggio) during June, where they spend the whole summer in clean nature and without stress, producing real gems – cheeses bearing the designation d’alpeggio or di malga. The production of these cheeses is very limited, only taking place from June to September, when the milk is most nutritious and aromatic, and directly in mountain huts (malga), where traditional manual methods are still used.