Breeding in the ‘Triangolo Lariano’
On our farm, the cattle are mainly cows the breeds are ‘Grigio Alpina and Pezzata Rossa. Their mothers raise the calves born on the farm naturally for three years. The cattle are fed with fresh and dried fodder and natural cereals without the use of oestrogen’s and meat flour, in order to guarantee and preserve the taste and the excellent quality that distinguish our production of artisanal handmade meats and cheese.
There is a small closed-cycle pig farm (born and grown on site), which uses milk by products and first-class cereals produced on the farm for the production of quality meat and sausages.
We have about forty goats ‘Camosciata delle Alpi’ so named for the resemblance of its mantle with that of the chamois, frugal in food, robust and strong, it adapts to the most diverse situation, docile and affectionate, it is an excellent milk producer.
Our goats are reared in the barn and, when the season allows, they go out grazing. The essences of our pastures provides the excellent milk that we need for our cheese.
We have decided to orientate our choice on a breed of animals with high potential and excellent production, extremely adaptable to both stable and grazing, and easy to manage. The Lacaune.
It is a French breed whose name comes from that of a canton capital located in the middle of the Lacaune Mountains, in the Roquefort region.
In France, the Roquefort cheese is produced from its milk, “Feta” (with pasteurized milk), “Brousse” (obtained by acidification of whey and sheep’s milk), “Perail” (made exclusively from whole sheep’s milk Lacaune).
The feeding of our sheep consists mainly of hay, straw and concentrates, usually grains in nature. Whenever possible, the animals graze outdoors in the meadows, thus also having the opportunity to make healthy movement.
The management of the reproductive cycle is organized in such a way as to guarantee a constant production of milk and lambs throughout the year.