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“Growing up on a dairy farm is, without a doubt, an experience that teaches discipline and dedication to purpose, as well as instilling a deep sense of gratitude and commitment to the land and family tradition.” María José Banchero

Passion for dairy

On our family farm, yogurt production begins with fresh milk from our carefully raised and organically fed cows. After being pasteurized, the milk is fermented with probiotic lactic cultures in our small plant, where it is left to rest in individual containers for hours. This artisanal process allows the milk to be transformed into yogurt, acquiring its characteristic creamy flavor and probiotic benefits. Once fermentation is complete, the yogurt is cooled and carefully packaged, ensuring that each jar retains its exceptional freshness and quality, ready to bring the authentic taste of the countryside to our customers' tables.

Preparation of the jogurt

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