OUR PRODUCTS:
LOCAL AND GENUINE
D
Cured meat
From the meat of our animals,
raised in our La Fontana farmhouse
still traditionally without the use of feed, we obtain the following cured meats: bresaola, coppa, pancetta, Cacciatori,
cotechini and salami.
Formaggella
Typical dairy production from the Bergamo mountains, cylindrical in shape and small in size (about 1 kg).
Production technique: rennet is added to the raw cow's milk, coming from two milkings, heated in a boiler at a temperature of 37° C in order to obtain coagulation in approximately 30 minutes. The curd is then mixed with the spannarola and subsequently, by pinning, chopped into smaller parts. This is then followed by cooking at a temperature of 46° C for approximately 40 minutes. After a short rest period, the curd is placed in the molds and left for a whole day on the wooden drainer. The cheese is placed in the brine for salting for a whole day,
after which it is ready to be taken to the cellar for maturing, which varies from one month to two years.
Stracchino
Typical mountain cheese, soft and generally square in shape.
Production technique:
Freshly milked milk is placed in the boiler, to which liquid calf rennet is added. Unlike the production of formaggella, the boiler is not put on the fire to bring the milk to temperature, but left next to the fireplace to maintain a constant 35° C that the milk has at milking. After about 35 minutes, when the curd has coagulated, it is cut and after a rest period it is put into moulds. The stracchino is salted by hand after a day of draining. At this point it is ready to be taken to the cellar and after a week it can already be consumed.
The farm currently consists of 6 cows, 2 heifers, 5 calves, 3 pigs and 7 chickens.
It is surrounded by 6 hectares of land which serve to satisfy their food needs.
The breeding method is still the traditional one typical of the mountains, where the cattle are free to graze in the open air and are fed only with grass and hay, without the use of chemical feed.
From the slaughter of cattle and pigs, meat and cured meats are obtained, which are used both for family use and for direct sale.
The livestock activity is accompanied by the production and direct sale of cheese, made from the fresh milk of its own cows, and still traditionally processed in an organic and natural way, without the use of chemical ferment.
The cheese has been awarded for several years during the “Festinvalle” event in Piazza Brembana.
No less important are the chickens, which guarantee fresh eggs every day.
All our products, in addition to direct sales, are also used on farms, in order to always offer the customer local and genuine
