Podere Paterno

Podere Paterno was born when Mario Tanda, together with his three brothers, started this top-level dairy business, which represents a practical case of how the concept of environmental sustainability can be applied to food production. In the Podere Paterno, located in a hilly area of the Val di cornia rich in olive groves, pastures the flock (more than a thousand heads of sheep) that provides excellent milk with which a wide variety of cheeses are made. All this is possible thanks to an ancient tradition that has been handed down for three generations. The company falls within the Geothermal Park of Biancane and is part of the Community of food of Renewable Energies as it uses geothermal heat in the various phases of production. Always committed to the production of top-quality sheep’s cheese obtained exclusively with milk produced by its own farms, Podere Paterno, carries on its activity in full respect of the environment and animals. The prince of the products made by Podere Paterno is undoubtedly the pecorino cheese, made with special techniques handed down through generations that give rise to unique and refined flavours, but there is no lack of fresh products such as ricotta or delicious flakes of milk. The production of cheese respects the seasonal cycles of the animals and rejects any hormonal treatment that alters their nature.