The careful selection of milks and the working methods have not changed over the years. This important aspect is particularly notable in the traditional production of cheese using raw milk, in the dry salting process – carried out exclusively using a type of salt that comes from the nearby salt flat of Volterra -, in the shaping by hand of some of our cheeses such as Marzolino, in the treatment of the outside of our cheeses using natural products such as extra virgin olive oil, tomato paste and olive grounds and, last but not least, in the slow maturation on shelves of spruce and beds of straw, in both controlled and natural environments.
Technology and innovation a the service oh tradition
The Dairy, built ex-novo to blend harmoniously with the surrounding environment, opened in September 2011. It has a surface area of 5200 m2, divided into two floors. The ground floor is dedicated to cheese and ricotta production, preparation and packaging, whereas the first floor is dedicated to the cheese maturation process, using temperature and humidity controlled refrigerated cells. The modern process equipment and the high investment in the plant’s innovative air-conditioning system, together with the tried-and-tested traditional production, contribute to the constant improvement in the quality of our cheese. Our dairy plant is open to the public so that they can see our artisanal production for themselves.
Our Quality Office will be at your disposal to welcome you here with guided tours, teaching tours for children of all ages and simple tours with a chance to sample a wide range of our products at the end. You can book your tour by e-mailing us at firstname.lastname@example.org