About us

Our Bruna Alpina cows are our most valuable asset. This is why we decided not to exploit them to obtain a greater milk production, but instead to ensure them a long life, in the name of well-being.

We invest time, effort and resources to raise and care for them personally right here, in our mountain farms, guaranteeing them a healthy diet made of genuine forage, cereals and local herbs.

For this reason, nobody else looks after them but us, we provide a completely controlled supply chain. Ever since they are young calves trying to take their first steps, we guide them with love at all stages of their lives: weaning, growth, reproduction.

The passion and experience in breeding our animals, as well as the fragrances of mountain flowers and the variety of plants in the alpine pastures, are characteristics that are reflected in Tino Paiolo cheeses in the form of unique, unmistakable aromas and flavours.

Tino Paiolo is the result of a centuries-old dairy history, which has passed through generations but has always maintained the manual skill and authenticity necessary to make a truly unique, authentic, uncontaminated cheese.
It all started thanks to grandfather Magno, was a passionate margaro, a Piedmont cheese maker of the late nineteenth century who produced amazing cheeses in a small alpine cottage high in the mountains.
Today we can say that everything remained as it was: the same places, the same gestures, the same care for the animals and the same scrupulousness in the production and processing of the most important ingredient, milk.
We at Tino Paiolo work mainly with raw milk, without heat treatments, in order to preserve the original lactic ferments and the natural organoleptic characteristics.

We have a place where the world stops, where time and microclimatic conditions create the perfect balance needed to ripen our cheeses and make them perfect. The spruce boards, the cold stone walls and the water that flows non-stop make our cave a unique place where the fruits of our work come to life.

Because cheese is a living food, constantly changing, that needs the best conditions of temperature and humidity.

And then there’s our signature. Even in the cave the dairy wisdom and the human touch are the most important element. The hands of Tino Paiolo, that control and take care of the cheeses every day by turning them on wooden boards, are the hands of all of us, of our ancestors, and of the children who will follow in our footsteps. But they are also your hands, that by taking a piece of Tino Paiolo cheese will ensure that our heritage of values ​​and traditions never dies. And now, have a nice tasting.