Marco Borgognoni's Piccola Formaggeria Artigiana started production in Viterbo in November 2018.It is a reality made up of just one person, Marco, who after years of experience in the countryside and in the dairy field, decided to undertake this activity, bringing it to the city.
The primary objective is to make people aware of the production process that underlies it, making the laboratory visible to customers, explaining the main phases and showing the final result.
The intent therefore is to produce artisan cheeses of the highest quality, made only from local milk and natural ingredients, under the eyes of consumers.
And above all to make them accessible to all those who are interested in consciously buying food free from chemical contamination that goes outside the natural production process.In addition to the classic products obtainable from sheep's milk, the great challenge that Marco has decided to face is that of producing soft cheeses, based on sheep's milk.
