Every day at 10 p.m. the milk arrives at the dairy, directly from our stables, is brought to temperature (thermisation) and around 11.30 p.m. rennet is added and coagulation begins, at 4.00 a.m. the spinning process begins and immediately afterwards our cheesemakers follow the cutting, strictly manual. This is followed by firming and immersion in brine. The mozzarella cycle closes around 9 a.m.
The rite of processing
We then proceed to the production of the other cheeses; from fresh cheeses such as ricotta and caciottine to those with spun paste subject to maturing for a few months.
Finally there are the gastronomic products in which fantasy and taste blend into small gems that have won the affection of our customers over the years.