Maturers since 1876


All the cheese matures in our 1876 stone warehouses, strictly following the old tradition, which enhances the products features and exalts its aroma. In Sant’Ilario dairy farm, set in Reggio Emilia province, which is the heart of the productive area, the ripening takes place naturally, in the ‘800 stone buildings where the cheese can mature in natural balance between temperature and humidity.

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