We are the Petris family, and we have always been mountain dairymen. We dont remember ever doing anything else, and we wouldnt have it any other way!

Our year has two homes. In winter the cows stay with us in Ampezzo, on the family farm, open all year round. Then summer comes, and we head up: into the Carnic Alps, at 1,765 metres, onto the wide meadows of Malga Losa.

Up here the air is clean, the water is pure, and the silence has a sound all its own. Wild herbs grow freely, many and varied, and each one gives a little of its scent to the milk.

And from this milk come Çuç di Mont, our alpine cheese that became a Slow Food Presidium, as well as smoked ricotta and butter. Raw, unpasteurised milk, because we believe it should stay as it is: rich, complete, genuine.

Everything happens right here, high in the mountains: the making and ageing are in the hands of Gianni, our family cheesemaker, who follows traditional methods born so long ago that no one remembers when.