Dairy Diversification: Signature Cheeses in Argentine Patagonia
Source: dairynews.today
A family-run business in Cipolletti and Neuquén creates artisanal cheeses using goat, cow, and sheep milk, gaining recognition in renowned restaurants across Argentina.
In the picturesque regions of Cipolletti and Neuquén, a family business named Ventimiglia, spearheaded by the Couly brothers—Mauricio, Darío, and Edgard—is spearheading the artisanal cheese movement in Argentina.
Ventimiglia's production involves crafting unique cheeses from goat, cow, and sheep milk sourced from their controlled livestock. Inspired by their gastronomic backgrounds, they have developed award-winning products that cater to high-end restaurants.
The enterprise began in 2009 and has since expanded its operations, holding 150 goats, 80 sheep, and 50 cows on their farm in the Cuatro Esquinas area.
Their cheese-making journey started with experimentation, driven by the brothers' desire to produce gourmet cheeses akin to European standards. Despite being located in a non-traditional dairy region, the Couly family has managed to establish a niche, focusing on quality and intricate flavor profiles that reflect the local terroir.
The cheeses are not only featured in their Neuquén restaurant, La Toscana, but also distributed nationwide, providing a taste of Patagonia to gastronomes far and wide.
Ventimiglia's production involves crafting unique cheeses from goat, cow, and sheep milk sourced from their controlled livestock. Inspired by their gastronomic backgrounds, they have developed award-winning products that cater to high-end restaurants.
The enterprise began in 2009 and has since expanded its operations, holding 150 goats, 80 sheep, and 50 cows on their farm in the Cuatro Esquinas area.
Their cheese-making journey started with experimentation, driven by the brothers' desire to produce gourmet cheeses akin to European standards. Despite being located in a non-traditional dairy region, the Couly family has managed to establish a niche, focusing on quality and intricate flavor profiles that reflect the local terroir.
The cheeses are not only featured in their Neuquén restaurant, La Toscana, but also distributed nationwide, providing a taste of Patagonia to gastronomes far and wide.
