Traditional Tuscan dairy

Our story begins in 1948 with the birth of our father Venio in San Donato, a small hamlet of houses a few kilometers from San Gimignano towards Volterra. At that time our grandfather Libero was a cattle dealer: while the sheep were waiting to be sold, Imola, our grandmother, took care of them and milked them; with milk obtained she produced some cheese that people of the country came to buy to his house, well, almost by chance, it was born our cheesemaker tradition.

In our estate of Castel San Gimignano called “Il Cardino” our grandmother and then our father Venio began producing cheese: the milk was processed raw with “presura” (vegetable rennet) and matured on wooden boards, not in cold storage but in a room of the house.

From these memories came the desire to rediscover these old flavors and these ancient processing methods. Even the shape of “Cardino” was picked up by the memory of the old containers that were used by our grandmother. So were born our vegetable rennet cheeses that recall our origins.