The dairy, whose roots are lost in the mists of time, is located on the Asiago plateau and traditionally breeds native cattle that graze at 1,700 metres in altitude, using no silage fodder or fermented substances. Strictly raw milk is processed to achieve top dairy products, focused almost entirely on traditional PDO Asiago, both aged (medium, old and extra old, depending on ripending) and a younger version, ripened for no more than 60 days. The list continues with PDO Grana Padano, pennarone, tosela, caciotta, butter, ricotta, mascarpone and more.
