quality and certifications

Quality is not a logo on the pack. It is what we check every day.

We make food that is eaten fresh. So we check the milk, the acidity, the temperature and the weights, and we write down what we measure.

What we check

Every batch, not once in a while:

• milk

  Milk on arrival

  We check the milk before it goes into production. What does not pass goes back.

• acidity

  Curd acidity

  We follow the ripening while it happens, not at the end. That is where it is decided how the cheese behaves in the oven.

• temperature

  Temperature along the whole chain

  From production to storage to the van. A broken cold chain shows on the cheese and cannot be undone.

• weight

  Weights and packs

  We weigh and check the seals, so what you ordered reaches you, and reaches you intact.

• shelf life

  Shelf life

  We do not set shelf life at a desk: it comes out of tests on our own products.

• hygiene

  Workshop hygiene

  Cleaning runs to a fixed plan with a record. Without that, nothing above is worth discussing.

Check it yourself

We send the sample and the technical sheet. Other documents on request.