The story of Romagna Terre begins from my passion for the art of ripening, a passion that has been conveyed to me by my maternal grandmother Anita.
She taught me from a very young age how to keep the cheese soft in time by placing it in old tins and covering it with hay that was harvested from the fields.
I started my company in 1985, and it pursues the same goals to this day:
• Constant research
• Limited production
• Highest quality
• Total control over product
Our flagship products are the cheeses ripened with herbs and flowers. They are seasoned in an opposite way compared to the traditional one.
In fact, they are put into beech boxes and covered with herbs and spices. After that, we carry out different seasoning cycles at different temperatures and humidity. In this way the cheese is seasoned but at the same time it maintains its natural creamy texture.
All this is done manually without any help from mechanical technologies.
Currently we have an assortment of over 50 types of cheese, made with cow milk, sheep milk.goat milk and buffalo milk.
We are ISO 22000 certified and we select very carefully the raw materials that we use respecting the supply chain and ensuring high quality standards.
Thanks to this we have won several awards in the latest editions of World Cheese Awards.
Our strength today is my family, the beating heart and the driving force of my company.
It’s in the passion that I can see in my children’s eyes and in the will to improve every day.