Following its considerable success, numerous awards and growing appreciation from an increasingly discerning clientele, Lavialattea underwent a transformation in 2002, evolving from a farm into an artisanal cheesemaking business: the animals were sold and milk began to be sourced from a number of partner farms, which are also given technical support thanks to the expertise acquired over the years. Caseificio LaViaLattea is now a small, family-run artisan dairy producing raw-milk goat’s cheese without preservatives or thickeners. More than 100 different varieties of cheese are produced, created through the cheesemakers’ skill and creativity, with production adapted each day to the characteristics of the milk in order to enhance its distinctive qualities.
