Cheese

In Abruzzo, Europe’s Green Region, on the Apennine mountains, we can still find farmers that produce cheese in a traditional way, with the contemporary addition of careful hygiene controls. Of course, they can only produce a limited amount of cheese, since they use sheep and cow milk that comes from animals that graze in the green mountains during the summer and are fed with selected hay during the winter. This is what gives this variety of cheese extremely high quality and unique flavor.

The Park Association produces biological products that are subject to quality controls by the:
ITALIAN ETHICAL AND ENVIRONMENTAL CERTIFICATION ASSOCIATION FOR BIOLOGICAL AGRICULTURE.