The story of Pezzetta cheeses begins with a woman in 1927 in a small village in Friuli, when grandmother Ninfa, widowed at a young age and with three small children to feed, used a food trading license to barter produce from her vegetable garden at the Udine market for wheels of “Latteria” cheese, which she then aged, refined and sold in her town. The experience and passion for cheese has been passed down for three generations, and today brothers Marco and Paolo Pezzetta have 12 chambers for differentiated aging, a dairy in Ovaro at 527 m above sea level in the Alta Carnia area, and a ham house in San Daniele del Friuli. That's why they are able to offer us not only cheeses, but also typical products of the Friuli region: a land full of surprises, much of which is still waiting to be discovered.