WORK TIME (OFFICE)

monday - friday

morning 08:30 - 12:30 / afternoon 14:30 - 18:00

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Our history

The Azienda Agricola Villosio is located in the province of Cuneo, where a four generation of cheese makers is working the land according simple criteria, handed down with love from grandpa “Nale” and integrated over the years with the latest technologies that have allowed us to shape the territory by respecting the link “landlivestock”.

The mild climate, the morphology of the land and the presence of some watercourses, make this area especially suited to forage crops. Indeed forage is a vital food, because eating it, cows produce milk with a unique aroma that characterizes the flavor of our cheeses. All phases of production, from forage crop to the packaging of the products, take place in our company system. Indeed, in 2015 the farm has consolidated the “short food supply chain” process, thanks to the merger with the Ceirano dairy, founded in 1870 in Scarnafigi.

The animal feeding, the method of livestock and the care in the processing of raw material are important features to define the aroma of cheese and to make it unique, tasty and genuine.

The alfalfa that we produce is a primary source of vegetable protein for the feeding of dairy cows, as it contains fibers, vitamins and minerals.

Then milk produced is transported to our factory where our fourth generation of cheese makers, specialized in dairy production, has refined the machining processes, while maintaining the quality of the traditional production. The skilled hands of cheese makers transform milk and other natural elements such as salt, rennet and ferments. After the processes of kneading and shaping, the curd passes through the salting process, which can be by immersion in salt solution or by direct application. Then the product obtained is ready for the aging process. This process is different depending on the type of the cheese that you want to make both for timing and for procedures.

During the aging process, the cheese is turned further by our skilled cheese makers that weekly turn the cheese forms. Then, they handle the rind to give it the traditional look that we are used to seeing on our tables.

On 17 november 2001 we have attended the 1st "FORMAGGI D'AUTORE" contest in Saint Vincent and we had a great sucess with the public and a positive verdict from the jury. Our Nostrale cheese won the 1st prize at the "FESTA DEL LATTE MIAC" in october 2005. In 2004 our company was awarded the "ECCELLENZA ARTIGIANA DEL SETTORE ALIMENTARE CASEARIO PROCESSO DI TRASFORMAZIONE" title from Piedmont Region.

The dairy

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  • ceiranovillosio