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CASEIFICIO FRANCESCO RABBIA since 1890

We have shared a passion for our work for three generations,
producing the finest quality handmade cheeses.

In the heart of the Valleys of Cuneo, in Ruffia, we work with passion, the ancient art of cheese-making handed down from father to son.
We are connected to our land, its fragrances and pastures, where our cows spend their days.
Our cheeses are all produced with raw milk, and hold all of these flavors within: the taste of once upon a time.

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.

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Our Products

FRESCHISSIMI

ROW COW MILK CHEESE

RAW GOAT MILK, SHEEP’S MILK, AND BLENDS

DOP CHEESE

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