We are cousins and our lives have been tangled together almost always. As children we often went on family weekend trips. We both vividly remember our pit-stops at gas stations where local farmers often had put up a cheese stall where you could by little fresh mozzarellas. We loved the way the cheese melted on our tongues as we moved along on small Italian country roads. It was a mind-blowing experience for two Italian kids who loved good food. And we have no doubt that this experience founded our love for fresh cheese.
For a short period of time we went our different ways, only to get together again to act out our common love and passion for making cheese. That’s how La Treccia was founded in july 2014 in Denmark - far away from the Italian country roads but deeply connected to Italian food tradition merged with great organic Danish milk.
OUR ROOTS ARE IN THE BOOT SHAPED COUNTRY
Our roots and souls belong to Calabria, the most southern part of Italy, the toe of the boot.
Here you find homemade cooking, that tastes and feels like the love of a mother. Vegetables grown in the garden, homemade salami hanging in the cellar, homemade pasta and wine bubbling while fermenting.
EXPERIMENTING, FAILURE, SUCCESS
Before ending up with the products we are making today, we have used hundreds of hours working with the raw material - the milk. Milk changes character from season to season, month to month, week to week - even on a daily basis - like people. That’s why in Italy we refer to the milk as ‘she’, because it behaves like a human.
And because the raw material, the milk, changes mood and character it has involved countless attempts, several failures, but fortunately also a lot of success to get to where we are today. And we are immensely proud to be able to produce high quality cheese with character and loaded with taste each and every day.