Renato Brancaleoni and daughter Anna are affineurs by family tradition. They choose cheeses produced locally and leave them to ripen in their own pit. The pride of their production is their excellent Pecorino di Fossa, but there is also the Vaccino of Fossa from cow milk, a raw-milk pecorino sottobosco, a semi-ripe, a wild blackberry blueberry, a saffron, another aged in hay, one with walnuts, Stravecchio, a Merlino, various types of Blu (Montefeltro, goat, Monte Rosa, Notte, Firenze), cow-milk Cerato, Birbetta (with beer), and Formaggio del Silenzio.
