The cheese factory

Goat cheese: such a precious food

Goat cheese is a dairy product of high nutritional quality: it is especially rich in calcium and iron, essential for bones and teeth mineralization, while the simple structure of its proteins and fats makes it highly digestible.
It is also extremely similar to breastmilk from an organoleptic point of view, which made goat cheese the first milk ever consumed by humans in ancient times.
Goat cheese has thus a lower fat value and is far easier to digest than cow milk cheese, and it is generally better tolerated by those allergic to milk protein.

The unique features of our goat cheese

high digestibility

low fat content (average fat 3.8%)

rich in precious nutrients (average protein 3.65%)

production: 150 lt / day; 3.8 lt / day per goat

Accurate monitoring and food safety

Our cheese factory is HACCP certified and it also signed up to the “Milk Quality Protocol” (“Piano Qualità Latte”) by ARAL Lombardia, which requires and performs strict inspections in order to guarantee high standards in the milk quality of its members.

Our milk is sampled and analyzed on a regular basis, both in its average values (“mass sampling”) and on a single animal level: this allows to identify and target potential issues unambiguously, thus to take action without delay where necessary.

Further to this, regular controls are also performed on the cold chamber and on the water used for the rearing and the cheese production, so that 360 degree food safety can be guaranteed.

Quadrotto

formaggi

Cheese produced by rennet coagulation, characterized by a smooth, elastic paste enclosed in a washed crust. Its flavor varies from being sweet and gently acidic in the new cheese, to being more intense and persistent after an advanced maturing. Ideal for: pairing with honey and jam, marinated vegetables, salads...it is extremely versatile in cooking!

Yogurt

yogurt

Moderately creamy, white, with a sweet and gently acidic flavor. Ideal for: breakfast or a fresh snack; pairing with jams, fresh and dried fruit, honey.

Caciotta

formaggi

Cheese produced by rennet coagulation, characterized by a firm, elastic paste enclosed in a slightly rough crust. The new cheese has a sweet milky flavor, while an advanced maturing gives it a more complex and persistent aroma, typical of the goat. Ideal for: cold cuts.

Latteria

formaggi

Cheese produced by rennet coagulation. Ideal for: in-purity tasting!

Vero caprino

formaggi

Fresh cheese produced by acid coagulation, characterized by a smooth, moist and solid white paste. Its flavor is gently acidic and sapid. Ideal for: aperitifs, bruschette, appetizers.

Fiorone fresco

formaggi

Fresh cheese produced by acid coagulation, characterized by a smooth, moist and easily spreadable paste. Its flavor is sweet but gently acidic, therefore leaving an enjoyable cool feeling. Ideal for: aperitifs, end of the meal.

Robiola fresca

formaggi

Fresh cheese produced by acid coagulation, characterized by a thick and buttery paste and a sweet and intense flavor with a hint of acidity. Ideal for: salads, to cream the risotto, to freshen the taste after a meal.

Every Saturday afternoon from 3 pm to 5.30 pm you can buy Deviscio dairy products directly on site. Alternatively contact us to learn where to buy our cheese and yogurt.