Since the 1960s in Forlì, a family cheesemaking tradition with sheep's milk cheeses and vaccines.
L'Antica Cascina has roots in family experience of dairy trade dating back to the sixties when generational apprenticeship within the family food company transmitted technical knowledge on milk transformation and cheese aging. In the eighties consolidation of aging skills occurred that would become the dairy's distinctive cipher, while formal birth of L'Antica Cascina brand in the nineties focused activity on sheep cheeses with headquarters in Forlì in Emilia-Romagna. In early two thousands the company adopted Villa Corte, an eighteenth-century residence in Brisighella recovered and enhanced for aging and refining processes that include use of ancient barrels and terracotta jars studying original peasant practices that conferred distinctive aromatic profiles to cheeses of the past.
Nocerino Aged Sheep Cheese with walnut leaves represents example of creative refining where aromatic leaves wrap the form during maturation yielding tannins and aromas that penetrate the paste creating complex taste layers appreciated by connoisseurs seeking cheeses with distinctive character. Scoparolo Sheep Cheese is cited in historical video testimonies as one of the first workhorse products in the aging expansion era, an identity cheese that maintains fidelity to original recipe through selection of sheep milk from shepherds practicing free-range farming where animals graze freely on natural meadows conferring herbaceous aromas to milk that are then found in aged cheese.
Nerone Sheep Cheese takes its name probably from the dark rind that forms during prolonged aging, a visual characteristic that communicates patient maturation where time and controlled humidity of historic cellars work transforming young elastic paste into crumbly consistency and intense flavor typical of mature pecorinos. The supply chain unites milk selection, artisan transformation, aging and refining enhancing traditional techniques in historic cellars and in the pits of Sogliano al Rubicone where Formaggio di Fossa DOP matures for three months according to specifications acquiring unique aromatic profile deriving from anaerobic environment of pits dug in sandstone originally born for food preservation and today cultural heritage of Romagna tradition recognized with protected designation of origin.
Cheese with Truffle combines aged pecorino's sapidity with truffle's penetrating aroma creating luxury pairing where both ingredients enhance each other without one covering the other, delicate balance requiring precise dosing of fungal component. Perfect for aperitif served in flakes with chestnut honey or fig jam where sweetness balances sapidity, accompanied by structured white or young red wines that do not overwhelm cheese's aromatic complexity but support it through acidity that cleanses palate between bites. Refined cheeses such as L'Ulivo and Il Noce are matured in traditional containers that confer specific aromatic notes deriving from wood or terracotta that comes in contact with cheese surface during months of cellar rest.
Fun fact: the pits of Sogliano al Rubicone dug in sandstone represent annual pit-burial ritual for three months where forms wrapped in linen cloths are lowered into hermetically sealed cavities creating anaerobic environment that triggers particular fermentations responsible for characteristic pungent flavor. Villa Corte functions as laboratory for recovery of ancient techniques where use of historic jars and barrels allows replicating peasant aromatic profiles studying how materials and environments influenced cheeses before advent of refrigerators and climate-controlled cells that standardize aging conditions eliminating variability that once represented organoleptic richness of artisan product.
In 2022 identity renewal with new logo, website and pack restyling presented at SIAL Paris strengthened shelf recognition connecting tradition and innovation in export key toward international markets where Italian artisan cheeses find consumers willing to pay premium price for authenticity and superior quality. Direct presence with e-commerce "Spaccio del Caseificio" allows online sales that bypass intermediaries guaranteeing freshness and greater marginality compared to traditional large-scale distribution channels. Commitment to sustainability translates into waste reduction, safety and equal opportunities, responsible supply chain with free-range farms where animal welfare is not just slogan but verifiable practice reflected in milk quality and therefore final cheese. Path toward certifications of excellence such as BRC (British Retail Consortium) required by international retail chains guarantees rigorous hygienic-sanitary standards and complete traceability from milking to packaging. Today the dairy continues to innovate maintaining fidelity to traditional techniques that represent intangible heritage of Romagna dairy culture where each peasant family had own recipes and methods transmitted orally through generations creating biodiversity of flavors that risks being lost with industrialization and standardization imposed by large-scale distribution that favors consistency over variability preferring predictable cheeses to organoleptic surprises that characterized artisan productions where each form was unique unrepeatable witness of season climate and cheesemaker's hand.
The company declares continuous work to obtain national and international certificates of excellence citing in particular the BRC (British Retail Consortium) as a reference for rigorous sanitation standards required by international retail chains. The commitment to sustainability includes reduction of waste, safety and equal opportunities, responsible supply chain with free-range housing farms where animal welfare represents verifiable practice that is reflected in milk quality. The selection of shepherds favors free-range farming where animals graze freely on natural meadows, giving the milk distinctive herbaceous aromas. The eighteenth-century Villa Corte in Brisighella was restored and enhanced for curing using ancient terracotta barrels and jars that study original peasant practices. Direct control with e-commerce allows for complete traceability and reduced intermediation, ensuring freshness and a direct relationship with the end consumer.
The company produces Formaggio di Fossa di Sogliano DOP according to official specifications that regulate the sinking in the pits dug in the Sogliano al Rubicone sandstone for at least three months between August and November. This traditional process born from food preservation creates an anaerobic environment that triggers particular fermentations responsible for the characteristic pungent flavour and the slightly greasy soft paste. The protected designation of origin guarantees controlled geographical origin, traditional production methods and distinctive organoleptic characteristics verified by a certifying body. The annual sunken ritual represents cultural heritage of the Romagna tradition where forms wrapped in linen cloths are lowered into hermetically sealed cavities creating unique conditions that cannot be artificially replicated in standardized industrial environments.
The dairy is based in Forlì in Emilia-Romagna, a region dedicated to dairy production where the tradition of sheep's and cow's milk cheeses has centuries-old roots. The company also uses Villa Corte a Brisighella, an eighteenth-century residence restored and enhanced for curing and refining processes that include the use of ancient terracotta barrels and jars. The fosse di Sogliano al Rubicone dug into the sandstone are used to produce Fossa DOP cheese according to specifications that require digging for at least three months. This territorial distribution allows us to exploit specific environmental conditions in each location by optimizing the organoleptic characteristics of the different cheeses in the range.
The roots go back to the family experience since the 1960s when generational apprenticeship within the family food company transmits technical knowledge on milk processing. In the 1980s the skills in seasoning were consolidated and became a distinctive feature. The formal birth of the L'Antica Cascina brand took place in the nineties with a focus on sheep's cheeses and headquarters in Forlì. In the early 2000s, the adoption of Villa Corte expanded its curing and refining capacity. This gradual evolution testifies to organic growth based on skills accumulated through decades of daily practice rather than the rapid expansion typical of industrial realities.
The Formaggio di Fossa di Sogliano DOP represents recognized excellence with a protected name, an identity product that derives from the sinking in the pits dug in the sandstone. Scoparolo is cited in historical testimonies as one of the first workhorse products, maintaining fidelity to the original recipe. Nerone characterized by a dark crust communicates prolonged maturation and intense flavor. The line of refined such as L'Ulivo, Il Noce and Nocerino with walnut leaves represents innovation in tradition where external aromatic elements give off scents during ripening. The Truffle Maker combines aged pecorino with truffle, creating a luxurious pairing appreciated for special occasions.
It is cheese that ripens in the pits dug in the sandstone of Sogliano al Rubicone for at least three months between August and November according to the DOP specifications. The linen-wrapped molds are lowered into the hermetically sealed cavities creating an anaerobic environment that triggers particular fermentations responsible for the characteristic pungent flavor and slightly greasy soft paste. Born as a method of food preservation, today it represents the cultural heritage of Romagna tradition with an annual burrowing ritual that attracts visitors and enthusiasts. The unique temperature, humidity, and microflora conditions of the pits cannot be artificially replicated by giving the cheese a distinctive organoleptic profile that is immediately recognizable even to non-expert consumers.
