The farm, situated in the Foggia area, raises free-grazing Garganica goats and Podolica cattle, following natural timing and methods. Their diet is supplemented by pulses, oats, barley, and hay. All cheeses are made from raw milk in-house to the dairy, using ancient pastoral transhumance-related techniques. Goat cheese includes Ghibellino, cacio d’Armalù, Castelfiorentino, Guelfo aged in red wine, Argille, and Erborì. Cow-milk cheeses include Candidum, Rubeus, Florem, and Granum. Worth trying are the caciocavallo podolico and giuncata curds.