In Tuscan tradition, a good cheese can never be missing at the end of a meal. And as tradition dictates, in Cibrèo restaurants the cheese list is always at the bottom, together with desserts, as in the peasant and popular tables of the past. Here, the cheeses of Corzano and Paterno have one more reason to be together with desserts on our menus: their infinite goodness.

This extraordinary farm has belonged to the Gelpke and Goldschmidt families since 1971, the centre of an intense rural activity to which they are all, directly or indirectly, still linked. It covers two hundred hectares seventeen kilometres south-west of Florence, along the Via Cassia, and produces wine, extra virgin olive oil and, of course, cheese. The first experience with cheese-making was with a cauldron placed over the fireplace of a farmhouse, a cheese that some people in the area remember as the best they have ever tasted.

In 1992, and after an apprenticeship with local cheesemakers to learn how to make Pecorino, a real cheese factory began operating on the farm. After several attempts, Antonia Ballarin succeeded in creating a range of sheep's milk cheeses with an international reputation and unparalleled flavour, developing production to today's small but modern dairy where more than 15 types of cheese are produced, from traditional pecorino to Roquefort-style cheeses, as well as hard, soft and spicy cheeses.

The company's aim was not to satisfy an already saturated market but to create the best possible products with the raw materials available. The fact that their cheeses are served in some of the best restaurants in Europe is proof that producing with respect for animals, people and the environment creates exceptional products. And as good as dessert.

https://www.corzanoepaterno.com