Gianni Chiodetti, supported by continuous dialogue with industry technicians, takes care of choosing enzymes and enzymes, composing them into new blends, to obtain the optimal effect and create new types of cheeses. The production reflects the firm belief that tradition is a precious wealth of knowledge, to be used to build new goals. Chiodetti cheeses are distributed in qualified shops in central Italy. They are selected by the large-scale retail trade as typical products of Viterbo's Tuscia. And they are on the menus of great chefs in prestigious restaurants.
The Chiodetti are descendants of Abruzzese shepherds, who brought the sheep in transhumance to the Tuscia of Viterbo. Finally they settled here, dedicating themselves to breeding, agriculture and the activity of a small dairy. The sale of the product took place on the farm, or in the weekly markets in the area. At the end of the 90s, Gianni Chiodetti took the lead in production, experimenting and expanding the range.