Milk Coop

Milk Coop is a cooperative today made up of 8 members who daily deliver milk from their pastures for cheese production. Their products are fresh and seasonal, and among them, we find pecorino and caciocavallo.

For the production of pecorino cheese, only milk from the Bagnolese sheep is used, while for cow products, milk from cows grazing in the Irpinia and Sannio pastures is utilized.
With passion and knowledge, the Milk Coop Cooperative only produces seasonal and zero-kilometer products.
 

Milk Coop: the birth and development of a significant collaboration

The company was originally Azienda Agricola Nigro, and Milk Coop was born from a deep desire for collaboration and unity.
Today, the members of the Cooperative are 8 and every day they strive to provide milk from their pastures to produce excellent quality cheese.

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

Since 1800, the business has specialized in the breeding and production of cheese from the original Bagnolese sheep, also known as Malvizza.
Despite more than 200 years passing, the philosophy has always remained the same: to maintain the dairy processing as tradition dictates, while keeping an eye towards improving production techniques.
 

Milk Coop: production of cheeses with ancient traditional methods

Pasquale Nigro, together with his family, manually transforms what they call "white gold" into good, genuine, and high-quality food every day.
He has been able to spread among those who appreciate good cheese, the almost forgotten and unknown experience of tasting rare and artisanal foods, which today are becoming less numerous as they are replaced by industrial products.

The production at Milk Coop is precisely that of ancient tradition, which has been passed down from generation to generation.
The choice is therefore to distance themselves from today’s industrial processes, but the goal is still to aim more and more at elevating and improving ancient milk and cheese-making practices.

Milk Coop also strives to respect the environment and animals.
The Malvizza sheep are left free-range and feed on what nature offers them in the Irpinian pastures' trails.

Milk Coop aims to artisanally produce cheese that tastes of freshly milked milk from animals raised in open pastures, a product that can awaken the old aromas of ancient farmhouses and bring back memories of a distant childhood.