By hand, in hand
The growth of a company often happens slowly, even more so if it is founded on farming traditions that consist of small steps, decisions and passions cultivated over the course of time. A culture built upon respect for the wellbeing of animals, copper boilers, hand mixing and the irreplaceable linen cloths that give such an original character to our cheese forms today, worthy of the most famous designer. Since 1890 the Rabbia family has held the craftsman secret of how to transform raw milk from cows, sheep and goats, handed down with pride over four generations.
In our hands
The manual process requires commitment, passion, and when talking about high-quality cheeses, also attention far beyond the norm. Only the hands of the cheese-maker combined with the possibilities offered by modern technology allow for creating new recipes and new products even today, in total respect of tradition, exalting the flavor of our cheeses to their best. All of our history is within our hands, and we are proud to say that even a new cheese by Caseificio Francesco Rabbia is rich with history.