Affined cheeses 

Affined cheeses

An affined cheese is the result of a long process that starts with the work of the master cheesemakers. It involves many important delicate steps that must be carried out with care - old methods that we have rediscovered and decided to use to produce cheeses with a decisive unique personality all of their own.

Affining in jars with olive or walnut leaves or in barrels with hay are only some of the many examples of processes that have yielded our most famous affined cheeses such as L'Ulivo, Noce Affinato, Cacio Faenum or Cacio Divino.

One of these is our star cheese, Formaggio di Fossa di Sogliano DOP, of which we are the main producer.

  • Semi ripened sheep's milk cheese smoked The technique of smoking cheeses dates back to remote times. Smoking was used to preserve meat and fish so that it could be eaten during the winter when other natural resources suitable for food preservation such as salt were not available. We wanted to experiment with this technique to produce a cheese matured in...
  • Semi ripened sheep's milk cheese dipped in "Sangiovese" red wine In autumn nature takes on warm pastel colours and fills with intense fragrances such as the smell of grapes that inebriates the air. Looking at the ripe bunches of grapes on the vines near Villa Corte, where the autumn season provides a spectacle of unique colours and fragrances, we had...
  • Ripened sheep's milk cheese coated with natural beeswax “L’Alveare” is a cheese enveloped in a protective coating of beeswax. This pecorino is matured with traditional natural methods and then, thanks to the able hands of our master cheesemakers, it is wrapped in a light cotton cloth and immersed in beeswax. Lastly it is tied in a radial pattern to...
  • Sheep's milk cheese ripened in wood barrel with hay In the breathtaking eighteenth century cellar of Villa Corte dozens of old wooden barrels were found. They had been used by the aristocratic family for making wine from the fine local grapes of their estate. The discovery of these old barrels enabled us to study and research other maturing methods used...
  • Sheep's milk cheese ripened in earthenware jar with olive branches Brisighella is known throughout the world for its olive trees from which delicious oils are produced. Having a great love of nature and the products of our Romagna, we wanted to find a maturing process that accentuated the qualities of the olive trees. We brought back an old maturing...
  • Sheep's milk cheese ripened in earthenware jar with walnut leaves Il Noce is the result of an old technique of maturing that we rediscovered thanks to our research work. The maturation in jars enables the cheese to give its best, offering unique distinctive aromas and fragrances. This expertly matured sheep milk cheese is placed together with fragrant...
  • Ripened sheep's milk cheese buried in old ground hole in Sogliano al Rubicone The rural traditions of Sogliano al Rubicone, probably of medieval origin, speak of the custom of "renting” pits in the local tuff, which were used to keep wheat, to the owners of cheese who would then use them to mature cheeses. The pits have the shape of a truncated cone or a...
  • Ripened mixed cheese of cow's and sheep's milk The origins of this cheese can be found in an old tradition that dates from the period of the Malatesta family. In an age of frequent wars between nobles the countryfolk started to dig deep pits in the tuff, very often under the floors of their own houses. These protected hidden pits contained food that was...