Cheese processing

Always in the period between December and July we dedicate ourselves to the processing of cheese, respecting the times imposed by our animals.

In fact, our breeding is cared for and followed as usual and as the pastors from whom we descend once did; around the month of June the sheep are waiting for the lambs and therefore the milk production is suspended until December when the lambs are weaned.

The same attention and traditional methodology is also applied in the production of our organic and genuine cheeses (pecorino, ravaggiolo and ricotta), of which in fact the only ingredients are sheep’s milk, rennet and salt, with raw milk.

You can participate freely in this activity and also in milking the sheep, since the dairy and the stable are near the farmhouse and can be visited at any time.