Caseificio Paje

In 1998 Jessica Billi and Paolo Ponzetti decided to abandon their daily routines to establish this diary. They had a very precise objective: to produce organic cheeses using exclusively vegetable rennet from the wild cardoon. They process cow’s, goat’s and ewe’s milk from Piedmontese farms with craft techniques and following the rhythms of nature, enhancing local biodiversity with a preference for local 0-km ingredients. With their goat’s milk they produce ricotta, stracchino, primo sale, robiola, semi-cured cheese such as Caprella and Caprotto, the mature Blu di Capra and Cravot, and Granello for grating. The cow’s milk is used for cheeses of balanced flavour, with notes of hay and flowers, as well as robiolina and tumin. The ewe’s milk, richer and more structured, goes into robiola, Morbidello and blu di pecora. The product range is rounded off by cream desserts, goat’s and cow’s yoghurt, and kefir. In summer they produce an ice cream of fior di latte and goat’s cream, cane sugar, carob flour ices with bergamot-aromatized yoghurt.