Our farm is composed by 6 cows, 2 heifers, 5 calves, 3 pigs and 7 hens; is surrounded by 6 acres of land used to meet the needs of the animals.
We don’t use chemical feed, we follow the traditional mountain breeding, where the animal can pastura freely on the land.
From the slaughter of cattle and pigs, we get the meat and sausages, used for family and the direct sale.
The livestock activity is accompanied by the production and direct sale of cheese, that we produce with the fresh milk of our cows; this cheese is traditionally worked, we don't any chemical leaven.
The livestock activity is accompanied by the production and direct sale of cheese, that we produce with the fresh milk of our cows; this cheese is traditionally worked, we don't any chemical leaven. As a result our cheese has been rewarded for many years during the "festinvalle" show at Piazza Brembana.
Our hens are not less important: they provide us fresh eggs every morning.
All of our products, in addition to direct sales, are also used in farmhouse to always offer to the customer domestic and genuine food.
Typical mountain cheese, soft and generally with a square shape.
The fresh milk is put into the boiler, to which is added the liquid calf rennet.
Unlike the classic production of soft cheese, the boiler is not put on the fire to heat the milk, but is left to the side of the fireplace to keep the constant temperature of 35 ° C that the milk has during the milking. After about 35 minutes, when the curd is coagulated, we proceed to the cutting and after a period of rest is put in the forms.
The soft cheese is salted by hand after a day of dripping. At this point it is ready to be taken to the cellar and after a week can be consumed.
Typical dairy production of our mountains, with a cylindrical shape and small dimensions (about 1 kg).
The rennet is added to cow's milk, obtained from two milkings and heated to 37 ° C, in order to obtain coagulation in about 30 minutes. Is then mixed with the skimmer and subsequently, with a draw off procedure, comminuted in smaller parts. Then follows the cooking at a temperature of 46 ° C for about 40 minutes.
After a short rest period, the curd is placed in the forms and left for a whole day on a drainer.
The cheese is placed for a whole day in the brine for salting, and then, is ready to be taken to the cellar for seasoning, which varies from one month to two years.