The Caseificio Pugliese-Conrado Group invested on local farms to be able to guarantee High Quality milk,using particular kind of cows, particular cows feeds.
The genetic selection of cows, the sanitary controls of cows, and milk too, to be able to decrease the time to pasteurize the milk,this important fact permit to conserve better the organoleptic  characteristic of milk.
Actually 39 are stables selected by us, every day we pick up 150 tons of milk, more than 80%  is High Quality milk, following Italian law ( n. 169/89 Regulation n.185 of 05/09/1991), that establishes rigorous inspections of stables to guarantee the complete hygiene of milk.
In dairy sector the casein protein,(2.5%)is the protein that determinates High Quality of milk, that establishes the absence of bacterium.
The high continent of CASEINA, represents the most plus having and producing an excellent cheese.

To obtain a good cheese we must start from excellent raw materials.
Milk: every day we pick up the milk from 39 selected piedmontese stables,that give us over 150 tons  of milk, 80% of that is High Quality milk (for an Italian law,n. 169/89 and 185 of0 5/09/1991).
Fresh starter culture:  are used to acidify the milk.
Rennet: the rennet solidifies the milk, our Italian rennet is totally natural.
Salt: the real function of salt is to exalt the flavor of cheese.