ABOUT US
Mountain
ecosystems
Alpine pastures, transhumance, cheeses.
ALPINE PASTURE
The province of Cuneo is one of the territories most involved in the practice of alpine grazing, representing an irreplaceable heritage for landscape conservation.
Every summer, our herds participate in the high-mountain transhumance, reaching our own pastures at over 2,000 m above sea level. This practice ensures the conservation of the turf and contributes to preserving the biodiversity and hydrogeological balance of the territory.
TRANSHUMANCE
Transhumance constitutes a set of actions and habits essential for protecting the psychophysical well-being of the cows.
TRADITION
The practice of alpine grazing begins around the end of June, lasts approximately three months, and ends with the descent to the valley floor at the end of September.
ALPINE BREEDS
The typical breeds of the Alpine arc that are taken to graze in the mountains are generally Brown Swiss, Holstein, Simmental dairy cattle, and crossbreeds.
DIET
The cows’ diet consists exclusively of high-altitude flora, whose herbal essences are necessary to obtain excellent mountain cheeses.
Our pastures, above the Castelmagno Valley.
MOUNTAIN CHEESES
The milk produced is of the highest quality, and its precious organoleptic characteristics remain unaltered because they do not undergo thermal changes during processing.
HOW ARE THEY PRODUCED?
Mountain cheeses are made exclusively with milk from cows that have spent the summer months in the mountains.
BIODIVERSITY CONSERVATION
The lactic ferments are not altered by heat treatments and transmit the flavors and aromas typical of mountain nutrition to the cheeses.
RAW MILK PROCESSING
Our mountain cheeses are made using raw milk processing and preserve the distinct characteristic flavors of the mountains.
Fattorie Tino Paiolo: discover and learn more…
Castelmagno PDO
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Our values
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