It may sounds trivial, but it’s not: we use only milk from Cuneo area for our yogurt. Our constant research for healthy, good and Italian resources becomes fundamental for us to be able to always offer a genuine product that is delicious at the same time.
In terms of authenticity, we firmly believe that yogurt should be consumed as it is, without thickeners, without added sugars but most important without skimming it. As natural as possible.
Yogurt is a food with multiple beneficial characteristics in a balanced diet. Thanks to its very low lactose amount and a natural low acidity, both goat and cow yogurt are easily digestible even by those who have a mild lactose intolerance.
How it's made?
Our yogurt is of the compact kind, both the cow and goat versions.
Discover which steps are necessary to produce our delicious artisanal yogurt from Langhe, without thickener or added sugars.
Only high quality milk from Piedmont region is used in our yogurt production
Milk is pasteurized to remove micro-organism and to allow the coagulation
Ferments are grafted in to the milk to start the fermentation process
Differently from other kind of yogurt, compact one is immediately packaged and the fermentation continues inside the jar
The incubation follows, it’s a resting time required to complete the fermentation process inside the jars
Finally, yogurt is subjected to a drastic temperature drop, to cease the fermentation. These steps make possible for the yogurt to keep a natural sweetness and low acidity