The art of cheesemaking is an infinite universe and there is always something new to learn. We take a lot of inspiration from the Italian cheesmaking tradition. In crafting our cheese we look for semplicity and authenticity that leave space to the excellence of the raw material we use. Our offer of dairy products varies from the freshest and delicate cream cheeses to longer seasoned cheeses with more intense and sharper flavours.
Few know that, if made without additives, goats milk yoghurt is very liquid. Instead of trying to change this quality to make it more dense with additives, we accept and embrace its nature. Our yoghurt is perfect both to drink and to eat with fruits and müsli. The quality of our milk comes through in this candid product.
Primosale means literally "Once in the salt". It is a silky and fresh cheese, consumed very young, since the day after its production. It is ready to be eaten as in its natural state, but also sliced in a Caprese Salad, melted in a pan with some anchovies or backed with thyme.
When Primosale matures for two or three weeks, his character completely changes. The cheese dries up a little and gets more compact. The ferments work the proteins, transforming and freeing hidden notes of the milk. It presents itself with a soft texture and some acidulous notes in the aftertaste, tipical flavours of medium matured goats cheeses.
Let the Seasoned Primosale get a little older and here it is: his more compact brother. The small forms (circa 150g) are left to dry up to let the more sharp and salty notes emerge. A great cheese to hull and enjoy on its own or to grate on top of soups and pasta.
Opening a 2-3 Kg form of cheese is one of the big emotions that this craft gives us. The value of handicrafts are the imperfections that give character to what one produces. The minimal changes that vary from form to form in our homemade production, get amplified in the two-three months of rest in the seasoning room. Every cut is a surprise. Some recipes take inspiration from the central-south Italy, imitating the crystalline texture of Pecorino. Some other forms remind more of "smelly" mountain cheeses such as the Val D'Aosta fontina. At our counter, you will always find us happy to let you taste the "form of the day", to share with you the thrill of constantly learning what handicrafts hide from us.
Soft, creamy and delicate. A poor product by the rich story. After cheese making, the milk serum (the liquid part of the milk) gets heated up to 90° to let the flakes of Ricotta appear. In Italian, Ricotta acutally means "cooked again". In ancient pesant tradition it has always been important to use 100% of the raw materials. It is so that in Italy farmers would boil the serum and extract Ricotta before giving the rest of the liquid to the pigs. In our recipe we add some cows cream to give extra creaminess and some citric acid to enhance the process of coagulation.
When Ricotta is too much (and in our opinion it is never enough) the small forms are rolled in salt and left to dry to enhance its preservation. The result is a sister product of the fresh Ricotta, also very renouned to be used on soups and pasta dishes.
A grand classic of goats milk derivates. Its creminess comes from a slow process that lasts at least 36 hours. Due to its working technique a small part of milk serum gets retained inside the cheese, giving it a velvety texture and a wide range of olfactory notes. We offer it in its natural essence or in some variations we came up with: chive and garlic, oregano, cashews and honey.