In the Trapani Valleys, in Gibellina to be precise, the Manfrè family has been engaged for generations in raising sheep and transforming their milk into splendid cheeses. There are 500 head of sheep reared, production focuses on typical and genuine cheeses through artisanal production methods that involve the formation of curd through whey grafting.
The Manfrè family have been farmers for generations, waking up every morning at dawn for work marked by the slow passing of the seasons: a silent and humble commitment made of love, dedication to their land and cultural traditions. A herd of more than 500 sheep, thanks to which typical and genuine cheeses are produced every day following the ancient production method that involves the formation of the curd by serum grafting, in order to obtain the typical and true Sicilian dairy product. Thanks to the use of new technologies, while continuing to operate following traditional criteria, the company stands out with high quality products while maintaining the flavors of the past.
 Within the company, a modern Research and Development department operates to guarantee quality consistency and for the continuous experimentation of new types of products. The territory has always been an important “ingredient” in production, the breeding area is located in the territory of Gibellina (Trapani) at 400 meters above sea level, a green hilly area, cold and mild in winter and spring, characterized by a good availability of water provided by springs.