Mountain generations pass down craft skills
The Ruche Farm dates back to the 1800s and is strong from the constant management of the Freddi family, which maintains ancient traditions of the old mountain generation, handed down from generation to generation. The Ruche property lies at the foot of Mount Nasego in the area called “Savallo” at an elevation of 750 meters. A bend above Casto in Val Sabbia, in the province of Brescia. Cold winter, the wild is a view beyond the blanket.
There is plenty of space here, there was never a need to find a road, the land is there, the pastures as well. Surrounded by orchards and green meadows, it is an ideal place for brown cattle and Alpine chamois goats. From these animals, raised on a balanced and natural diet of sheep and goats, Stefano Freddi obtains a variety of genuine and refined products that reflect the environmental variety that is characteristic of the Pre-Alps of the Valle Sabbia, he passionately produces products that evoke the aromas and forms of tradition, mixing technological innovation and artisanal wisdom, without flavor-killing pasteurization.
Stefano Freddi is good at making cheese, he studied cheese making, he comes from a tradition of passionate breeders, he knows how to look for taste, he works with molds and creates goat blue cheeses from which he removes less moisture, and cow blue cheeses, absolutely pleasant, in which acidity is well controlled both in structure and in the presence of mushrooms that give it that undergrowth that realigns everything. From “raw milk” processing come goat, cow and mixed cheeses, fresh or aged in ancient basement cellars.
Ruche means exceptional, natural and flavored goat’s cheeses, robiolas and blue cheese from goat and cow. Goat, mixed or cow cheeses with different aging are extraordinary.
The palm of goodness goes to the absolutely natural blue cheese: endless goodness, a taste that is a right mosaic of sensations, absolutely a must taste.
Why did we choose the Ruche Livestock Farm
We visited the Ruche farm with Stefano Freddi. His availability and skill in describing the milk processing impressed us just as much as the taste of his “creations.”
We can easily call him “the artist of cheese,” in love with his animals and his land, handed down for over 200 years by his family, with an immeasurable passion for his work.
The results of all this were revealed in the tasting of his “creations.” A whirlwind of flavors swept us away: tempting, exquisite, tasty, unique, and delightful to discover.
Foods capable of conveying, in their simplicity, the pleasure of being together, the genuineness of the oldest mountain traditions, bringing us to the highest peaks of taste.
