Piccola formaggeria artigiana was born in 2018, with the intention of bringing the entire production process of milk derivatives into the city and for the benefit of the customer. In fact, the visible processing allows customers to observe the transformation of the milk under their eyes, as a sign of transparency and quality. The production remains linked to the tradition of the area, in fact there is no shortage of hard cheeses of various ages, from zero to 18 months.

Innovation is instead contaminated by the processes of northern Italy and France with soft cheeses based on sheep's milk, a novelty that makes the cheeses less aggressive from a sensory point of view, but complex to taste due to a raw material local that provides feeding with semi-wild pasture.