The Cattani farm was founded in 1949 by an idea of Gino Cattani,
over the years it has grown more and more and currently operates in different sectors.
The farm covers an area of about 250 hectares of property, on which sheep, goats, pigs, cattle, and horses are bred.
In addition to fodder and pastures, organic wheat and seeds of various kinds are produced and cultivated, which have the primary purpose of balancing the diet of the species bred.
The technological methods, the various machinery used for planting and harvesting, and the conforming organic method, make each product optimal.
The seeds are also sold outside consortia and private individuals. Several plots and territories are rented, given the great need for livestock and are located in various areas.
In spring part of the cattle is transferred to the pastures of the Reatine mountains, at 2000 meters above sea level, respecting the traditional transhumance that is the symbol of an optimal flock.
Farm F.lli Cattani
The transformation of the milk takes place in the dairy owned for about 20 years, where cheese and ricotta are produced for a total of 1000 liters of milk per day.
The types of cheese produced do not vary only for the different maturing methods, but also for the different processing, quantity of salt, temperatures and natural flavors used.
The seasoning takes place later in a cell or in a cave, with refined and ancient techniques that allow the cheese to acquire flavor and texture.
The cheese produced is then distributed to the shops; our products can be found in the territories of Viterbo, Reatini and Romani.
ORGANIC RICOTTA DI PECORA ROMANA DOP
The area of production and processing of sheep’s milk to be used for the production of PdO Roman ricotta is the territory of Lazio.
The ancient traditions of the Lazio countryside are at the origin of the Ricotta Romana DOP, whose production is regulated by a Disciplinary.
CONSORTIUM PECORINO ROMANO PDO
The Consortium for the Protection of Pecorino Romano Cheese, established in November 1979 by the will of a group of operators from Lazio and Sardinia, obtained (on January 14, 1981) from the Ministry of Agriculture in agreement with the Ministry of Industry, the assignment of the task of supervising the production and trade of Pecorino Romano.
Since 28 April 2002 the Consortium has obtained the new assignment for the protection of the PDO by the Ministry of Agriculture and Forestry.
The aims of the Consortium, specified in the statute, include the protection and supervision of the production and marketing of Pecorino Romano, the protection of the denomination in Italy and abroad, the increase in consumption and the improvement of the quality of the product, in collaboration with regional, national and COMMUNITY bodies and institutions.
According to methods of the old Viterbo tradition
The processing takes place in an artisanal way. Milk is filtered to clean it of impurities. The filtered milk is coagulated in large basins.
Coagulation is the phase in which the milk, following some chemical-physical modifications, loses its liquid consistency. Caseins, milk proteins, precipitate to the bottom and dividing from liquid substances, create a pasty and spongy mass- curd.
Coagulation occurs naturally by adding a whey-graft (whey from previous processes) and rennet to the milk. The milk is left to rest until coagulated.
The curd thus obtained is broken into lumps of a few centimeters. Generally the phases of rupture are two interspersed with a pause.
The curd is then divided into large slices and left to bleed on a steel table. Then it is added to the curd of the hot whey and left to acidify for a few hours. When the curd is ripe, it is poured into dies and left to dry.