Ingarida Diary, Milk nature and tradition.

Caseificio Ingardia English Version > Dairy Ingardia


Dairy Ingardia

Leader in the production of typical cheeses of the Sicilian tradition.

  • OverviewOverview of the dairy
  • RicottaProduction of ricotta
  • Caciocavallo 2processing Cascavallo
  • Processing Caciocavallophase of the process of Caciocavallo.
  • ProductionProduction stage
  • Ingardia CheesesIngardia cheeses.

The dairy Ingardia was founded on 1990 as artisen and family farm.
From the beginning the milk manufacture process has been made following the old production systems.
On 2010, the small farm become a bigger industry with the creation of a modern building.
Thanks the use of new technologies, the dairy Ingardia start working in a bigger market with products of high quality, even if it continue working follow the traditional manufacture way and keeping unchanged the old tast. In this way, the new factory is known also on the international market, where it sell more than 40% of its production. In the same year, in fact, dairy Ingardia gains an important place in soviet and scandinavian market.
On 2011, dairy Ingardia, try to sell also in U.S.A. market, taking part at Summer Fancy Food Show in Washington. Thanks to the high quality of its products, the dairy is able to obtain the Kosher certification, which protect all customers, also particularly exigent as Jewish people, which need a careful selection of ingredients and a great care during the production.
Now the dairy Ingardia is known and apreciated in all over the world for its natural and fresh pecorino and also for its variants with the addition of others ingredients (olives, pepper and chilli).
The exclusive product made by the dairy is the pecorino cheese "Cotonese".
The cheese called "Cotonese" comes from cotton fields, that existed in the country area around Paceco about 50 years ago. The people who worked there used to bring with them some cheese which due to very hot weather, become very spongy and soft.
Now the dairy Ingardia is able to realize a cheese that is very similar the the one eaten by farmers, that is just called "Cotonese".