From the cultivation of farmland, the mainstay of their activity in the 50s and 60s of the last century, to the radical change that, in 2000, led to the breeding of Mediterranean buffalo for the production of new cheeses, the synthesis between the age-old art of cheese-making and a quality raw material: Quattro Portoni has maintained its propensity for innovation, its attachment to the territory of the Bergamo region and to tradition.

During all these years of passionate work, they have been raising and feeding buffaloes with professionalism, developing the processing of milk according to traditional models.

They raise a herd of one thousand Mediterranean buffaloes, of which 320 are dedicated to milk production. Alfio Gritti, a partner of Quattro Portoni, a veterinarian of great experience and professionalism, is directly involved in the breeding. The buffaloes are fed a controlled diet, specially designed to ensure their excellent health, thanks to our fodder. Milking takes place in a quiet and peaceful environment, which allows the animals to experience it in peace.