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.