Company Profile
THE WORD TO THE CHEESE
"THE ALARM ALWAYS SOUNDS EARLY, INDEED VERY EARLY, IN COLD WINTER MORNINGS, BUT ALSO IN THOSE SPARKLING SUMMER, THE SACRIFICE OF PREMATURE AWAKENING IS ACCOMPANIED BY THE SPECTACLE OF THE DAWN THAT BEGINS. AND SO YOU GET IN THE DAIRY WHERE, EVERY MORNING, THE NOSE IS FILLED WITH THE AROMAS OF MILK THAT ARRIVES, STILL HOT, AND FILLS THE ROOM WITH ITS FRAGRANCE.
AND THE RITUAL BEGINS, ALWAYS THE SAME, FOR YEARS, BUT EVERY DAY IS DIFFERENT.
THE CANDOR OF MILK IN THE BOILERS, IN THE HANDS THE HEAT OF FIRE, AT FIRST UNBEARABLE, BUT THEN BECOMES A HABIT THAT IS TRANSMITTED IN THE FORMS, IN THE UNMISTAKABLE HANDS OF THOSE WHO DO THIS PROFESSION. THE MAGIC OF TRANSFORMATION BEGINS, THE CURD BREAKS UP, BECOMES LIKE CLAY IN THE HANDS OF THE SCULPTURES THAT SHAPE IT WITH THEIR HANDS AND HEART AND EVEN IF EVERYTHING SEEMS EVERY DAY THE SAME, THE FACT IS THAT THE PASSION OF THOSE WHO DO THIS PROFESSION MAKES THE RESULT UNIQUE EACH TIME"
LOCATED AT THE FOOT OF THE PIANCAVALLO, IN THE FOOTHILLS OF PORDENONE, THE DAIRY PRODUCES A WIDE RANGE OF CHEESES USING ONLY MILK FROM THE TERRITORY, THUS ENSURING THE PRODUCTION OF 100% FRIULAN PRODUCTS
RAW MATERIALS AT KM 0
30 FIVE TONS OF COW MILK PROCESSED PER DAY
PROCESSING MILK BUFALINO
COPPER BOILERS AS THEY ONCE WERE