Chiodetti are descendants of Abruzzese shepherds, who used to bring sheep on transhumance to the Tuscia viterbese area. The product was sold on the farm, or at weekly markets in the area. The production plant and distribution network have its current size only since the early 2000s.
Gianni Chiodetti, supported by continuous comparison with technicians in the field, is responsible for choosing enzymes and ferments, composing them in new mixtures, to achieve the optimal effect and create new types of cheeses. Chiodetti cheeses are distributed in qualified stores in central Italy and are on the menus of prestigious restaurants. Chiodetti invests in product research, quality control and advanced energy-saving and environmentally friendly equipment.
