This is the inspiring story of Lara Tamborini, founder of Azienda Agricola Oranami in Ponte Nizza. Four years ago, Lara, together with her sister Maria and her partner, decided to transform their father’s farm into an organic cheese-producing haven. With a background in nursing, Lara followed her passion for sustainable agriculture to create a business that connects tradition with quality.
From Farm to Table: The Cheese-Making Process
Lara and her team produce a variety of cheeses from the milk of their own cows and goats. Among their creations is Pizzocorno, a local specialty made from unpasteurized cow’s milk, aged for 40 days. This cheese is perfect for use in dishes like Pizzocorno risotto, focaccia, or simply enjoyed as antipasto with pears.
Other cheeses produced at Oranami include toma, tomini caprini, ricotta, primosale, and montecorno, the latter two made from a blend of cow and goat milk.
Where to Find Oranami Cheese
You can find Oranami’s cheeses at local markets in Milan, Pavia, and Voghera, or through select organic wholesalers. Direct sales ensure customers enjoy the freshest products straight from the farm.
The Challenge of Sustainable Farming
Despite the challenges, Lara finds her work deeply rewarding: “You need passion, courage, and perseverance to succeed,” she says. Her dedication shines through in the quality of her products, which continue to grow in popularity.
Lara admits that it is very hard work, but this business is also very rewarding. “You have to have guts, passion and perseverance, otherwise you won’t succeed,” she explains.
Practical tips
- Cheese Pairing: Try Pizzocorno with a drizzle of honey and fresh pears for a delightful contrast of flavors.
- Recipe Idea: Use ricotta to make a light and airy filling for homemade ravioli, paired with fresh basil.
Address: Azienda Agricola oranami, Frazione Pizzocorno 64, Ponte Nizza