Caseificio Nuovo was founded in 1987, from thirty years of experience in the dairy field; over the years the production philosophy has always remained faithful to the search for high quality: we select only the best milk, coming from farms located in the provinces of Siena and Pisa, rigorously controlled and analyzed daily and we use exclusively salt from Saline di Volterra; each product is prepared with the utmost care, respecting tradition and without any use of preservatives, to maintain the genuine flavor of good artisanal cheese.

The processing still takes place manually today: just two hours after milking the milk arrives in the dairy, is pasteurized and passed to the coagulation tanks where the ferments and rennet are introduced; the curd thus obtained is directed into the molds which will give shape to the products, during the day the shapes obtained are turned several times by hand and inserted into the stewing chamber.

The following morning the master cheesemakers manually sprinkle the wheels with edible salt, the cheeses then begin the maturation phase, during which they rest for about 10 days; at this point the fresh cheeses are ready for consumption, while the semi-mature and mature cheeses will move to the maturing cells where they will rest for a period ranging from 3 to 12 months.