Sergio Pedroni is a passionate young cattle breeder. His territory lays in the Swiss Val Bregaglia. Vicosoprano to be precise. A landscape dominated by Pizzo Badile. Together with his father Tarcisio and his family he looks after around thirty cattles of the bruno alpina breed, processing around 180,000 litres of milk annually from which he produces exquisite cheeses.
Ten years ago Sergio and his father took the decision to invest in the company, transforming part of the barn into a modern dairy - the Caseificio Pungel - from which his cheeses take shape every day. "There&´s plenty to do," he tells us "but any sacrifice is well repaid by the satisfaction of having made a success, together with my family, of a project that I am passionate about and which carries us with it". It&´s based at Pongello at about 1000 metres in a marvellous setting. Every summer Sergio and his family take the animals to the upper pastures in Maloja. A visitor can get to know at first hand the rhythms and organisation of a business that produces fresh milk and eggs, but above all fresh and semihard cheeses.
Families staying in Valchiavenna can take the opportunity to appreciate the manufacturing processes in cheese production and of course to taste the delicious finished products. Swiss Bregaglia remains an authentic territory within which many - like Sergio&´s family - dedicate themselves to the care of their native lands with a passion reminiscent of ancient and romantic flavours of the past. An age-old charm, undiminished and much appreciated. On 14th May the Pedroni dairy celebrates its 10th anniversary by hosting educational activities for visitors. And should you be in the area, it&´s well worth visiting the Latteria Bregaglia di Vicosoprano, where the cheese of six local farms is available. This very February they were awarded the 19th “Bio-Grischun” prize for the production of organic cheese certified by the Bio Suisse brand. The animal elavation is in harmony with their natural needs and day www.bregaglia.ch are fed with forage dried naturally outdoors the rest is down to the sheer passion of tireless individuals.
