Our land is rich of small, artisan dairy farmers who give priority to the selection of the best raw materials and use their knowledge and expertise to choose the products they sell.
Eros carefully selects his producers: family businesses, mainly from Piedmont, and a great number of Ossola Valley’s companies. He prefers raw milk producers, the ones who work with non-pasteurised milk, like the taleggio producers of Val Taleggio and Valsassina
Eros favors local products because cheese refinement requires features that comply with the production environment. That means that the refinement of a Sicilian pecorino far from the place where they produce it would result in the product’s deterioration and in the loss of its original features.
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