Fiorenzo Giolito is the most recent generation of a family of affineurs that has meticulously selected and aged cheese across the entire area for a century and more. He is now at the helm of the company, a microcosm of Italian dairy products (mainly from Piedmont), but also with some French and Spanish gems. There are the local PDOs of Bettelmatt, Castelmagno, Raschera d’alpeggio, and Bra; some Slow Food Presidia like Montebore; and then Gorgonzola, robiola creams and goat tomino, primintii pecorinos, and Ragusa caciocavallo; and Sardinian Gavoi.

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