L’azienda mantiene tutt’ora la struttura produttiva tradizionale, attuata con mezzi e tecnologie moderne, imperniate però su procedure a lungo selezionate e consolidate nel tempo dall’esperienza. La parte agricola, collegata al caseificio, rifugge dalla monocultura e produce cereali, foraggio fresco e fieno per l’alimentazione del bestiame da latte, assicurando il controllo totale “dal prato al formaggio”. Ragioni di economia produttiva impongono oggi di trattare quantitativi di latte adeguati e così si acquista latte anche da aziende del territorio condotte con i medesimi metodi e principi.
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