Some places seem to be waiting for a new story.

In Cengio, in the Ligurian hinterland on the border with Piedmont, a former air-raid shelter carved into the rock finds new life as the home of our range of bunker-matured cheeses.

Inside, the rock naturally maintains a temperature of 11 °C and humidity close to 100%. A rare microclimate that helps develop creamy, melting textures, complex aromas and deep flavours.

On wooden shelves, the cheeses are turned by hand, washed with water and salt, and carefully tended throughout maturation. It's a daily practice of care, observation and patience: getting to know each cheese, respecting its pace and discovering what this environment can bring out.

Here, cheesemaking tradition, the natural conditions within the rock and our expertise in cheese maturation come together. Through Rifugio del Lauro, we want to share the passion that has brought us this far and tell the story of this special place through what we know best: our cheeses.
A place built to offer shelter now holds a new story.