The buononaturale unique “a latte crudo” cheese varieties (premium/vulcanic; fresh) are the product of the encounter of technical excellence, technological innovation, and ancient flavors. Our cheese is produced in the idyllic Province of Irpinia along the Southern Italian Apennines, in a valley surrounding the Mephite, a small lake of sulphurous origin where the mud is constantly boiling. This area is exceptionally favorable to animal welfare thanks to these soil gas emanations, which cause the surrounding pastures to be particularly rich in minerals and sulphur amino acids.

Our sheep’s nutrition, combined with the local practice of pasture grazing, result in cheeses that are truly unique: the whey-grained caciocavallo, the toma irpina suitable for long aging, the Formicoso which is a mildly spicier variant of Pecorino cheese, the semi-hard Emozioni di Aglianico left to age inside a bed of Aglianico wine pomace, and many others.