Azienda Agricola Nilvana

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The rediscovery of our traditions is health.

Our goal is to ensure excellent quality in every product, and for us, this means much more than just a promise. We pay close attention to the well-being of our goats, providing them with careful care and a healthy environment in which to grow. Every day, we work in full respect of the environment and the land, aware of the importance of preserving what has been entrusted to us. It is our passion for our craft that drives us, from farming to production, to offer our customers an authentic and genuine product, the result of true and deep commitment.
The richness of the Piedmont hills

We send the animals to graze in the lush lands of the Lower Monferrato, where the nutrient-rich meadows foster a healthy environment, not only for the goats but also for the surrounding ecosystem.

Grazing the goats helps maintain the vegetation of the meadows, promoting the growth of native plants and biodiversity. Thanks to this natural approach, our meadows remain fresh and vibrant, reducing the need for chemical interventions and improving soil quality. We are committed to preserving and enhancing this habitat, which not only ensures a healthy diet for our goats but also supports the production of high-quality cheeses, reflecting the deep connection between the well-being of the animals and the health of the land. Every day, we work to maintain a sustainable balance that enriches our work and protects our environment

The facilities
Within our dedicated milking areas, our goats are cared for with the utmost attention, ensuring a clean and comfortable environment. We use modern machines for daily milking, ensuring that the milk collected is fresh and of the highest quality, ready to be processed the same day. Our commitment to animal welfare is reflected in the purity of the milk, an essential foundation for creating exceptional cheeses.
We produce quality
In our dairy facility, production follows traditional techniques while incorporating advanced equipment to support the manual processes of curdling and salting, which are carried out entirely by hand. This balance between innovation and tradition allows us to create superior quality cheeses, perfect for enjoying fresh or savoring aged, with all their rich, intense flavors.

Why do our customers choose us?

We do not add bacterial cultures

For the acidification of the milk, we use only the whey naturally present in the cheese.

The forage for the goats is self-produced

Our goats only eat hay and alfalfa that we produce ourselves, cultivating an area of about 25 hectares: a very short supply chain!

The goats are free to graze for 6 months of the year

During the warmer months, the goats are free to graze in the fields and woods surrounding the farm, on a fenced area of 5 hectares.

The milk is processed fresh

The milk from the barn arrives at the dairy already filtered and is processed within 8 hours of milking.

We use clean energy

The company uses energy produced by our 12-kilowatt photovoltaic system.

The robiolas are produced using the traditional method

The robiolas are produced using the traditional method that has been used for 1,000 years, passed down from generation to generation. This method does not involve any pasteurization, and each robiola is curdled, salted, and packaged individually.