Località Colle Rosetta, 3 - Tel. 0761.574498 - info@allevamenticattaniemilio.it - www.allevamenticattaniemilio.it
The transformation of the milk has been taking place in our dairy for about 20 years, where we produce cheese and ricotta for a total of 1000 liters of milk per day.
The types of cheese produced do not vary only for the different maturing methods, but also for the different processing, quantity of salt, temperatures and the natural aromas used. The maturation takes place later in a cell or in a cave, with refined and ancient techniques that allow the cheese to acquire flavor and consistency.
The cheese produced is subsequently distributed to the shops; our products can be found in the territories of Viterbo, Reatini and Rome.
