First, let’s do the introductions: Sauro and Daniela Lucchesi were the main architects of this new…tradition.
At the age of 22, Sauro became a cheesemaker: a profession that dates back to ancient times but that is practised by dwindling numbers of young people today. The reason for this is simple: due to the sacrifices involved, it’s more than just a job – it’s a calling.
In 1994, the couple left the province of Reggio Emilia and arrived in Crespellano, where they started collaborating with the aforementioned Roberto Manzini, just on production to begin with; the handover was a gradual and steady process until the couple decided to “dive in the deep end” and begin managing this historic facility.
To continue with the family introductions, we should mention the Lucchesi’s three daughters, all born in the cheesery – where else?
Some of our standout products include caciotta, ricotta, squacquerone and mascarpone, but we also produce pecorino and table cheeses. The milk used in our cheesery is all of Italian origin and of the highest quality.
We deliver our products throughout Italy.
Delicate but robust flavour, slightly lumpy structure, ideal for fillings.
Sheep’s hard cheese, compact with robust flavour. Matured for 60/90 days.
Cow’s cheese, white colour, compact and lumpy. Matured for 20/30 days.