ABOUT US
Cheese-making art
and biodiversity
Caves, details, balance.
THE CAVES
Aging means transforming a cheese into a qualitatively superior product. Structure, taste, and aroma undergo unique variations, and the techniques used in maturation are considered an authentic art.
Our cheeses are aged in stone and mountain caves, unique aging and maturation microclimates. Natural water ensures constant humidity levels, while low light and silence do the rest. The cheeses can thus rest in a perfectly balanced environment to slowly develop the finest aromatic range.
DETAILS
Aging a cheese means paying attention to every detail, so as to preserve the history and character of each wheel.
FIR WOOD BOARDS
The cheeses rest exclusively on fir wood boards for optimal development of the aromatic range and organoleptic characteristics.
DAILY
Each wheel is turned at least once a day throughout the aging period in order to carefully tend to the noble molds that cover it.
UNIQUENESS
Each cheese has a unique identification number capable of tracing its history: from the cow’s diet to the day of production.
BALANCE
We are very attached to our cave in Borgata Marobert; for us, it is a small jewel of nature. It enables a unique aging process and the creation of balances that add value to the cheeses.
NATURAL
The cave is crossed by a natural watercourse through small channels that ensure the maintenance of humidity levels.
POSITIONS
Inside the cave there are 10,000 positions: here the wheels reach optimal aging through inherited gestures, techniques, and timing.
CONTROLLED ENVIRONMENT
The aging location is fundamental to the final result: humidity, wood, stone, silence, and low light make our cave a place with a unique microclimate.
OUR CAVE, A UNIQUE ENVIRONMENT CREATED BY NATURE…
HANDCRAFTED
Handcrafting is essential for proper maturation. A series of small steps repeated daily ensures the necessary strength and flavor.
WITHOUT PRESERVATIVES
We make our cheeses the traditional way, without using preservatives or industrial machinery: our products are 100% artisanal.
AUTHENTICITY
Processing, salting, and aging of the cheeses are carried out by our master cheesemakers in full compliance with regulations and tradition.
ANCIENT TOOLS
We use ancient tools and aging methods: some wheels are still wrapped in linen cloths throughout the entire aging period.
AGING
Through special raw milk processing techniques, we bring the flavors of our territories and pastures directly to the table.
Tino Paiolo products are 100% Italian and are made exclusively with milk from our cows. We are convinced that the quality of our cheeses is based on the diet of our animals. We safeguard local biodiversity by offering only zero-kilometer forage and grasses from our pastures.
Controlled cow diet
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Milk quality begins with the quality of the food offered to our cows. Each nutrient has specific organoleptic qualities that are transferred to the milk produced through lactic ferments. |
Preservation of biodiversity
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In raw milk processing, the organoleptic characteristics of the milk are not altered as they do not undergo heat treatments. In this way, lactic ferments transfer all the aromas of our pastures to the final product. |
Authentic cheeses
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The resulting cheese is always a different product, depending on the season and the cows’ diet. Artisanal cheeses have the ability to tell new stories and flavors with each tasting. |
Fattorie Tino Paiolo: discover and learn more…
Tino Paiolo Farms
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Castelmagno PDO
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