Here in Valsassina the land makes for excellent pasture, hence for farming. The farms and the natural forage are the starting point for cheese production. So, this business, run by the same family for three generations, aims to safeguard tradition, and the authenticity and quality of its products, some aged in ancient caves. There are four lines for a lengthy catalogue of products. In terms of typicity, try the Taleggio, Quartirolo and Gorgonzola, and the fresh goat, mountain, and raw milk cheeses.
