On the hills of Mugello, in Scarperia, Azienda Agricola Bacciotti is a family-run company.<\/p>\n
Messrs. Sandra and Roberto raise dairy sheep of the Sardinian breed, according to organic farming methods since 2001 and directly produce the fodder for feeding their flock.<\/p>\n
In the fields synthetic chemicals are not used but organic fertilizers for sustainable and healthy production.<\/p>\n
Having a direct management of the entire production cycle, this makes it possible for the company to have full control of every stage of production, guaranteeing quality.<\/p>\n
The milk produced is transformed into organic cheeses in the small dairy within the company.<\/p>\n
The quality of the milk, its freshness and the cleanliness of the working environment are the essential prerequisite for making a good product.<\/p>\n
The processing is done with raw milk, without subjecting the milk to heat treatments that alter its quality and vitamins and destroy the autochthonous microflora.<\/p>\n
Its processing takes place in small quantities, according to an artisanal process where manual work and experience play a fundamental role.<\/p>\n
Each product has its unmistakable and genuine taste, the result of a process that leaves all the qualities and aromas of the nutrients present in the raw material intact.<\/p>\n
The Bacciotti Company produces various types of cheeses, also with different ages, such as: fresh pecorino, aged pecorino, semi-cooked pecorino cheese, raveggiolo, ricotta, creamy robiola, sheep’s yogurt, soft pecorino vegetable rennet and the typical ruzzolone.<\/p>\n