Milk Coop

Milk Coop is a cooperative today made up of 8 members who daily provide milk from their pastures for the production of cheeses. Their products are fresh and seasonal, including pecorino and caciocavallo.

For the production of pecorino cheese, only the milk of the Bagnolese sheep is used, while cow milk from Irpinia and Samnite pastures is used for vaccine products.
With passion and knowledge, the Milk Coop Cooperative gives rise only to seasonal and zero-kilometer products.

Milk Coop: the birth and development of a significant collaboration

L&' the company was originally Azienda Agricola Nigro and Milk Coop was born from a deep desire for collaboration and union.

Today there are 8 members of the Cooperative and every day they strive to provide milk from their pastures in order to produce &' excellent quality cheese.

The origins of the &' company are very old and the traditional processing of milk is handed down from generation to generation.
Over the years, the company has always been family-run and the production is now directed by the Master of &' ancient art and President of the Pecorino Bagnolese d'Irpinia Association Pasquale Nigro. #39

Since 1800, the &' activity has specialized in &' breeding and the production of cheese from &' the original Bagnolese sheep, also known as Malvizza.
Although more than 200 years have passed, the philosophy has always remained the same, that of keeping dairy processing as tradition dictates, with an eye towards improving production techniques.

Milk Coop: the production of cheeses with the ancient methods of the Pasquale Nigro tradition

, together with his family, every day manually transforms what they call “white gold” into good, genuine and high quality food.
He was able to spread among those who value good cheese, the almost forgotten and unknown experience of enjoying rare and artisanal foods, now less and less numerous because they are replaced by industrial products.

The production at Milk Coop is precisely that of &' an ancient tradition, which has been handed down from generation to generation.
The choice is therefore to distance ourselves from today's industrial processes, but l&' the objective is still to aim increasingly at elevating and improving the ancient processing of milk and its derivatives.

Milk Coop also works to respect &' the environment and animals.
The Malvizze sheep are left in the wild and feed on what nature offers them on the paths of the Irpinia pastures.

Milk Coop wants to handcraft cheese that tastes like freshly milked milk from animals raised in pastures all&' open, a product that can awaken the old aromas of ancient farms and that reinforces the memories of a &' distant childhood.