Mimmo La Vecchia has chosen not to have farms of his own – he is a master cheese maker, not a herdsman – but for years he has close relationships with some farmers with whom he collaborates and with whom he is confronted to always have the best possible product.

The farms are near the dairy

– the farthest is just 15 km away –

The milk is processed within 16 hours of milking and the processes are strictly artisanal.