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Tradition and innovation

Rubicondo is the result of years of experiments aimed at creating a new flavor that does not forget the past. The milk is cow's milk from Pezzata Rossa, a bovine breed typical of the Italian Alps. The milk is profoundly different from the classic Romagna vaccine, much tastier and more nutritious. The cheese is matured for four long months in suitable environments with controlled temperature and humidity, and then enters the Fossa together with all the other cheeses for the classic 3 months. When Rubicondo comes back to light, it is a Fossa cheese with an intense and extremely varied flavour: the sweet mixes with the spicy, which gives way to the sour and bitter, and then returns to the sweet with its delicate and persistent aftertaste.

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