Quesería Ventimiglia

Queseria Ventimiglia started a cheese factory in 2009 as a family hobby on a farm, inspired by childhood memories of traditional food. The business grew from a small-scale hobby to a recognized cheese factory, producing between 15,000 and 20,000 liters of milk per month. His practices emphasize quality and sustainability, using regenerative grazing methods. Their cheeses have gained popularity among chefs and consumers, earning them awards and recognition in international competitions. Currently, they intend to increase their production capacity and develop a tourist attraction on the farm.