The Val d'Orcia Dairy, located in Contignano, stands as a fortress of ancestral flavors and knowledge. Its walls, which have guarded the art of cheesemaking for over 50 years, tell stories of passion, dedication, and a deep connection to the territory.
Here, sheep's milk, a precious raw material and the result of meticulous work, is transformed into exceptionally high-quality cheeses that can captivate even the most discerning palates.
Crossing the threshold of the dairy means immersing oneself in an atmosphere of silent industriousness, where skilled gestures and rhythms dictated by nature intertwine in perfect harmony. The expert hands of master cheese makers, keepers of secrets passed down from generation to generation, shape the milk delicately, giving life to an infinite variety of forms and flavors.
From the unmistakable cave-aged pecorinos, aged up to 5 months, intense and particularly flavorful, to the creamy and delicate ricotta, passing through fresh cheeses like Marzolino or Valdorcino, to boldly flavored and diverse aromatized cheeses, and reaching the more recent lines such as organic pecorinos with vegetable rennet and lactose-free options, each creation of the Val d'Orcia Dairy encapsulates the essence of the land from which it originates.