The dairy was set up in 1969 by Guido Pinzani, who found himself attracted to the art of cheese-making after meeting a retired cheesemaker. Pinzani monitors each stage of production himself with loving care, and specializes in the production of raw-milk cheese. Other products vary from fresher Marzolino to the Da Serbo, a nice cheese aged over ten months; Rugoso, covered with natural mould; Pecorino Nero; peppered, saffron or truffle pecorinos. Finally, the ewe ricotta.
