The story of Romagna Terre stems from my passion for the art of cheese aging, a love that was passed down to me by my maternal grandmother Anita, who taught me from an early age how to keep cheese soft over time by placing it in old vats and covering it with hay harvested from the fields.
My company was founded in 1985 and has always pursued the same goals throughout the years:

• Constant research
• Limited production
• Maximum quality
• Total control of the product

The pride of our production are cheeses aged with herbs and flowers, which are matured in a way that is the opposite of the traditional method.
In fact, they are placed in beechwood crates and covered with herbs and spices; followed by several cycles of aging at different temperatures and humidity levels to ensure that the cheese ages while maintaining its natural creaminess.
All this is done manually, without the aid of mechanical technology.
Today, we offer an assortment of nearly 50 types of cheese made from sheep, goat, buffalo, and cow's milk.
We are FSSC22000 certified and carefully select the raw materials we use, respecting the production chain and ensuring high quality standards.
This has enabled us to win several awards in recent editions of the World Cheese Awards international competition.
Our strength today lies in my family, the beating heart and driving force behind my entire company, in the passion I see in my children's eyes, and in our desire to improve every day.

Paolo Farabegoli