The Villa family has always been dedicated to the selection, care, and promotion of Toma cheese. This activity has recently seen great success due to the demand for a particular product from an increasingly interested public.
Our work is divided into three very important phases: (1) purchasing, (2) refining, and (3) selling.
Purchasing. The fundamental element of the purchasing phase is the deep and continuous human relationship with the producers. Our Margari (producers) are small, family-run farms that have devoted their lives to keeping this ancient tradition alive in the region. We face the challenges that may arise every day together with them, pay close attention to the well-being of their animals, and constantly monitor the products before they reach us.
Refining. This is the most important process and lasts at least three months. During this period, the tomes are placed in the aging cellar, often referred to as a “vault,” where they are washed, turned, and massaged. Matteo tries to grasp the nature, character, and qualities of each one to then highlight them, making that specific toma truly unique. How is it done? Well, that’s a family secret.
Selling. After three months, the tomes that have managed to develop a clear and distinct personality are ready to conquer the cutting boards of the best shops, run not by ordinary merchants, but by enthusiasts who choose to sell not just the product but the entire world around it.
