To sum up Milk Coop, let's get straight to the point: here "zero food miles" is not an obsession or a passing trend, it is the only possible way. Their story goes back more than 200 years, when the Nigro farm was first created; later, with eight members joining forces, it became a cooperative. They set themselves a goal that is at once very simple and important: alongside the production of pecorino from the milk of the Bagnolese sheep (the so-called "Malvizza"), the cooperative crafts both fresh and aged cheeses such as caciocavallo and dried ricotta, traditional to the area, using each day its own cow's milk from cattle that graze freely on the pastures of Irpinia and Sannio, lands historically devoted to livestock farming. Another essential aspect is passing on traditions and giving consumers back the flavours, aromas, tastes and genuineness of the past, first and foremost milk from native Campanian breeds, which captures the scents of the wild herbs typical of the local pastures that we then find on our tables. As a further guarantee of quality, the association has created its own trademark and production standards and ensures they are respected. Under the watchful eye of master cheesemaker Pasquale Nigro, Milk Coop makes its products using ancient processing techniques that respect the right rhythms, producing "good cheese": a true sensory and taste experience, now rare to find!