Cheese

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 the necessary care, enough space and natural food based mainly on grazing or hay from their own meadows, which are essential prerequisites for the quality of milk and cheese. Most cheesemakers from mountain areas also lead their herds to high mountain pastures called alpeggio during June, where they spend the whole summer in pure nature and without stress, producing real gems – cheeses bearing the label d’alpeggio or di malga. Production of these cheeses is very limited, occurring only from June to September, when the milk is most nutritious and aromatic, and made directly in mountain cottages called malga, where traditional manual methods are still used.