In the heart of the Tuscan Apennines beats the heart of this small artisan dairy. The idea was born from Annette who, having married a longtime local farmer, decided to pursue her own project of creating an artisan dairy with the precious milk produced by their farm, where Friesian and brown cattle graze undisturbed among woods and hills. The products are all strictly made from raw milk, and the cows are fed with organic mountain forage produced in-house by the farm. The flavors and aromas of the herbs come through on the table. In addition to the more traditional products, such as caciotta and the aged "da serbo" cheese, Annette has also ventured into a delightful bloomy-rind cheese inspired by French cheeses, hence the name "francesina".