Azienda Agricola Mocellin Riccardo

In the Varese Prealps, in Maccagno con Pino e Veddasca, Riccardo Mocellin runs a farm where raw goat's milk becomes Formaggella del Luinese DOP. The denomination covers sixty-six municipalities in this corner of Lombardy overlooking the lakes, and the cheese embodies its character: a semi-aged cheese that rests for at least twenty days, just enough time for the delicate and nuanced flavor typical of the area to take shape without becoming rigid. Raw, unpasteurized milk is the choice that connects animal, pasture, and cheesemaker, and links each wheel to the season in which it is made. Visitors to the farm won't find a product packaged for tourists but rather a daily work in progress: one can observe the cheesemaking up close, follow the gestures of the curdling, and taste the cheeses freshly brought from the cellar. It's worth the stop to understand, in one place, how fragile milk and a precise denomination come together.

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