The cows, all of brune race, are all bred within lands in which they graze free during the hot months (from April to November).
No corn silage is used, but only herbs and hay of the near mountain gazing lands enriched by nobel cereals coming from the bordering zones.
Only raw milk is processed in order to maintain all the nutritive and organoleptic properties of the raw material. The refinement of our cheeses, among which Castelmagno DOP and Ranchera DOP, in made only in the seasoning cave. The cheeses can reach different seasonings, from 4 months to 18 for the Castelmagno DOP.