The dairy farm is located in an ancient building dating back to 1200 which was once the seat of the rural school of Parrina’s village, listed by the Fine Arts Superintendence (the planning constraints for any restoration is very rigorous); in fact, decades ago, the peasant children attended this elementary school without having to leave the company area. The dairy has started its activities in 1988 and since that time its employees are dedicated with ability, commitment and passion to milk processing, producing national and international renowned cheeses. Although this is a handmade production, La Parrina still has invested in facilities and modern technologies that ensure a high quality product and high professionalism.
Cows, sheep and goats graze in broad meadows of Maremma, eat only organic feed to ensure maximum freshness and genuineness to the milk. All cheeses are produced with the “organic farming method” that has as its primary goal the welfare and respect for the ethology of the species.
We produce fresh, semi-seasoned and seasoned organic cheese. Fresh: yogurt, primo sale, stracchino, mozzarella, natural goat cheese (caprino). Semi-seasoned and seasoned: goat and sheep cheese. The most ambitious and unique product of the company is the Guttus: a blue cheese from sheep's milk with a strong flavor and intense smell, a unique production at the national level. Perfect to enjoy with the Vin Santo Capalbio DOC, which is also produced by Parrina.