STUTZ FARM

In the 90s, Andrea Pfister and Simone Stutz moved from Switzerland to Mombaldone (AT) to start a sustainable farm. Today, together with their sons Jerome and Ramon, they raise about 250 Alpine Chamois and Roccaverano goats, which graze freely for most of the year.

The company produces Robiola di Capra with raw milk, working only with milk from its own herd. During the grazing season, this cheese becomes a Slow Food Presidium, a symbol of quality and tradition.