Questa

CHEESEMAKERS
After leaving the motorway at the Ivrea exit, proceed for Pavone and turn left
after River Chiusella. Drive for another 200 meters and you’ll find yourself in La
Cascinassa’s farmyard. Roberto Adda has taken over from his mother Carla Giachino and,
with his sister Morena, now runs the family business. Notwithstanding the presence of
more than 200 beef cattle (cows and steers) and a large number of pigs, goat breeding
is the specialty here. The farm hosts about 30 Alpine Camosciata animals, all properly
registered in the genealogical register for the breed, and uses their milk to make cheeses
such as fresh Tomini, Ricotta, Stracchino, Salignun, Bignole flavored with herbs and spices
and many more besides. Goat’s cheese production is concentrated into the period between
March and November. In the remaining months, pride of place goes to the production of
cured meats such as coppa, lardo, pancetta, mocetta, salampatata and salami. The farm
welcomes school visits and organizes birthday and other parties and tastings of its produce.
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