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 had close relationships with some farmers with whom he collaborates and confers to ensure the best possible product.

The farms are near the dairy

– the farthest is just 15 km away –

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