05/06/2025
📸 Our roots run deep.
In 1925, Florindo fired up his first cauldron in Gallio, kicking off nearly a century of cheesemaking on the Asiago Plateau.
From Enego to our current home in Grigno, one thing hasn’t changed: our love for mountain cheese, made with care at 800 meters above sea level. ⛰️
Still family-owned. Still crafted the traditional way.