The cheeses of the Fattoria Corzano e Paterno have been produced by hand with traditional methods since 1992 using the milk from the farm’s Sardinian sheep exclusively.
The milk is then worked in the dairy situated in the building adjacent to Casa Corzano and the cellar and the sheep graze in the surrounding fields. The original small herd purchased in the early 1970’s to help clear the fields for vineyards has grown to number more than five hundred and are kept in the stables near Villa Paterno.
Our earliest experiences with cheese making began in a cauldron on the open farmhouse kitchen fire and have matured into the small but modern dairy of today.
Years of trials and experiments have produced more than ten different types of sheep cheese, from traditional Pecorino to sophisticated Roquefort types, cheese that are soft or hard, delicate or sharp.
Our sheep give the largest quantity of milk during the spring months when the dairy is in operation almost every day of the week, however production stops during the months from August to November.
Antonia Ballarin, wife of Aljoscha, is responsible for the dairy and for the creation of the various cheeses. On individual cheese pages you find her explanation of how they are produced. Till Gelpke directs the stables and takes care of the sale and distribution of the cheeses.
Cheese made at the Fattoria Corzano e Paterno is served in the most prestigious delicatessen and restaurants in and around the Florence area.
Cheese can be purchased directly at the farm shop on the Corzano side of the farm.