It transforms milk, sheep’s and cow’s milk every day.
Freshly collected, kilometer zero milk from the Tuscia viterbese area, whose freshness, flavor , fragrance are evaluated.
The yield during curd; because already from the olfactory characteristics and structure in that phase, the Master cheesemaker is aware of the goodness that will mature in his product.
Every month they leave the production laboratory, where ten employees work, about 7 thousand shapes of various sizes and different seasoning.
A typical and original production. Linked to the territory and tradition, but the result of research and experimentation.
Gianni Chiodetti, supported by the continuous comparison with technicians in the sector, deals with choosing enzymes and ferments, composing them in new mixtures, to obtain the optimal effect and create new types of cheeses.
The production reflects the firm belief that tradition is a precious baggage of knowledge, to be used to build new goals.
Chiodetti cheeses are distributed in qualified shops in central Italy.
They are selected by the Large-scale Organized Distribution as typical products of the Viterbo Tuscia.
And they are on the menus of great chefs in prestigious restaurants.
The Chiodetti are descendants of shepherds from Abruzzo, who brought the sheep in transhumance in the Tuscia viterbese.
Here they finally settled devoting themselves to breeding, agriculture and the activity of a small dairy.
The sale of the product took place in the company, or in the weekly markets of the area.
At the end of the 90s Gianni Chiodetti took the lead of production, experimenting, expanding the range.
The production plant and the distribution network have the current dimensions only since the early 2000s.
The Chiodetti brand has been present at trade fairs such as Cibus, Salone del Gusto, Tuttofood.