The Trionfi Honorati siblings created their dairy in 2004, relying on milk from their stock and the skills of master cheesemakers. They produce about 30 types of cheese, from dairy fresh to ripe, as well as mozzarella, treccia and bocconcino, then stracchino, robiola, taleggiello. The blue-veined mozzarella dadone and Castelmedico (a reinterpretation of Castelmagno) both used raw milk. Not to mention gessatina (a blue-veined cacioricotta cheese), bucarello (a kind of ripe robiola), and stracchinona (cow and buffalo cheese).
