The transformation begins at an early hour, well before dawn, at about 3 a.m……when the world is still asleep…
The milk obtained from the previous days milking is placed in a milk skimming basin where the cream is separated from the milk for the production of butter.
Doubtlessly the modern methods of milking and dairy procedures help good production, but it is the ‘hand of the cheesemaker’ that indisputably makes the difference throughout the entire process.
To the palate, our cheeses distinguish themselves for their richness and complexity, and their balance between maturity and softness.
These are the peculiarities that make our cheeses unique and unmistakable.
Ours is a story of innovative tradition gained through passion and hard work whilst continuing to respect nature.
This is the motivation that has spurred us to pass onto organic production: to obtain a genuine cheese, rich in flavour, just like the ones produced years ago!
On the Maso Pan Farm, where we breed cows of the Rendena breed, we produce and age cheeses made exclusively from our own cows’ milk, with patience and gestures that are handed down through generations.
The smells and aromas that are recognizable in our cheeses are those of the habit that surrounds us: herbaceous notes and floral hints, harmonised by the taste of fresh milk, sweet and fragrant.