The Stangoni farm is located inside the Veio park, in the municipality of Campagnano of Rome and it extends over an area of 50 hectares intended for grazing. The farm, certified as biological, deals with cattle breeding which lives in semi-wild state. In the 80\90s the breeding had about 90 Friesian cattle while today it had 40 head of Limousine and Charolaise.

In 2015 the farm started his way of dairy processing, following which it was opened a dairy an a point of sale. The passion that led to undertake on this path has been handed down for generations. Two points of reference for the farm have been Stangoni Giuseppe born in 1930, sheep farmer and cheese producer and Cesolini Mario born in 1941 producer of “pecorino romano”. The dairy is family run and it processes a month from 2500 to 3000 liters of sheep milk and cow milk intended for production of fresh cheeses, semi-seasoned, seasoned, lactic, flowery rind and aged cheese.

All the processing practices are performed manually by the cheesemaker. The cheeses are matured on wooden planks and are checked daily. The packaging and the labeling are done manually.

The activities done inside the production chain are:

- Cow and sheep breeding;
- Milking;
- Milk transport to the dairy;
- Production;
- Seasoning;
- Refinement;
- Control of the quality;
- Packaging and shipping;
- Sale.

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