Discover the brand Caseificio Buon Pastore: here’s our interview.

The Caseificio Buon Pastore is a reality that was born in 2010 from the idea of redeveloping an entire agricultural area through the improvement of soil characteristics, with a dairy production project aimed at re-establishing a connection with pastoral tradition.
The Romagna is the land of origin of the founding partners, and the Caseificio narrates their passion for agriculture through the aromas and fragrances that evoke many memories.
Meticulous care is dedicated to the selection, aging, and refinement of peculiar and unique cheeses.

The production is very diverse, starting from fresh cheeses, passing through aged ones, up to refined cheeses.
All the cheeses of Buon Pastore are produced using the artisan method by the skilled hands of cheesemakers. They contain no preservatives and are not treated with rinds. They are the result of the highest dairy tradition, for the joy of the table and the palate of those who consume them.
The Caseificio Buon Pastore draws energy from renewable sources: sun and wind are the engines of the company’s activities. Agriculture with energy, in fact, blends into a positive duo under the banner of sustainability.
The dairy reality was born to enhance the local context and re-establish a connection with tradition.

We love these realities, these producers of unique, certified, and multi-awarded delicacies: they are true treasures embedded in our Peninsula among seas and mountains and in the most remote paths of villages and countryside. We do not stop at just living their products but want to discover more closely the protagonists of this brand. That’s why we sent some questions to those who manage communication with us.

Stay with us to discover the Caseificio Buon Pastore: read the answers!
 

• Who are we talking to?
  I am Glenda Raspanti, Head of Agriculture.
   
• Is the company family-run? For how many generations and from what year exactly?
  No, it is a limited liability company whose majority share is held by Tozzi Green S.p.A.
   
• Who was the founder? What was the founder's training or what was the professional field they came from if different from the current one?
  The agricultural company was founded in March 2010 on the initiative and project of Solar Farm, a company participated by Tozzi Green S.p.A. and Gardini 2002 srl. Tozzi Green has been operating in the renewable energy sector for thirty years. The goal of Solar Farm was to combine nature and technology, dairy tradition, and sustainable innovation excellently.
  The Caseificio Buon Pastore is, therefore, the happy result of the fusion of these elements that give life to a very modern reality in the open countryside.
   
• What is the real reason or triggering fact behind the birth of this company and when did it happen?
  Tozzi Green has always pursued an idea of sustainability in all its dimensions, environmental, social, and economic, as evidenced by the realization of the photovoltaic pasture of Sant'Alberto (RA). A solar park among the largest in Italy for installed power and size, as well as a unique example of a photovoltaic system perfectly integrated with extensive sheep farming.
  Tozzi Green chose to create a dairy reality, enhancing the local context and re-establishing a link with tradition. The sheep graze even under the solar panels, contributing to the maintenance of the grassland.
   
• What is your relationship with the land of origin and its uniqueness? And why do you want to tell it through your products?
  The land of Romagna is the homeland of the founding partners who are passionate about agriculture. Buon Pastore narrates this passion through aromas and fragrances, bringing back memories of the past. Selection, aging, and refinement, carefully attended to, are the prerequisites for the production of unique cheeses, to joyfully preserve goodness as a sublime form of living.
   
• What was the first product you created?
  The Teodorico, aged pecorino cheese.
   
• What is the product that you consider "flagship" today?
  The Sboccato di Sant'Alberto, along with the Bizantino, which rightfully can be in the first place. It's a tie!
• And which product throughout the entire history of the company has most represented the beating heart, philosophy, and soul of the company itself?
  The Sboccato di Sant'Alberto.
   
• Let’s talk about today: how much has the company grown since its founding? Can we have some numbers?
  When the company was founded, it was managed by 3 people, and the milk processed was about 35,000 liters per year; currently, 7 people work there, and the annual processed liters have become approximately 80,000.
   
• At this moment: more tradition or more innovation?
  Innovation within tradition.
   
• What has been the most important evolution of the company to get to what it is today?
  Over the years, the company has achieved the challenging goal it set out to standardize production quality and taste to satisfy a growing number of customers while keeping craftsmanship intact.
   
• Looking towards the future: what tomorrow awaits the company? Are there plans for any changes or new evolutionary processes?
  The company aims to be increasingly green and sustainable, thanks to the leadership of a woman from the new Tozzi generation, the eldest granddaughter of the founder Franco Tozzi, Virginia Lo Rizzo.
   
• Do you plan to create new products?
  The Buon Pastore brand is synonymous with quality and craftsmanship. We believe our range of cheeses, all rigorously untreated in rinds, is complete. However, we continue to experiment with new references that could become the new flagship products of tomorrow.
   
• Having focused on Spaghetti & Mandolino, how important is online sales for you, what has your past relationship with this sales channel been, and how do you see it in the future?
  We believe that online sales are essential for those like us who wish to export Romagna's delicacies beyond regional borders. In the past, we were not ready for this channel; today we are, and we believe it represents our future.
   
• Value: what has it been, what is it today, and what will it be in the future for your company?
  Sustainable craftsmanship.

S&M