Cascina Fontanacervo is a family-run farm, based in Villastellone, Turin in Piedmont, Italy. Giovanni Crivello has been a farmer all his life, turning milk into cheese for about thirty years. The farm takes care of the whole production process, from the fields to the breeding and milking of cows, all the way up to cheese-making. Three words are enough to describe Cascina Fontanacervo: local, as cows are fed with fodder and grass grown in the farm; sustainable, since they maintain a low-density herd and use the slurry produced by the farm to fertilize the fields (and no chemicals); qualitative, because this is the sixth consecutive year the farm is awarded the Slow Food Masters of Taste award. As Giovanni likes to say: they do not choose the best milk to make cheese from, but rather they choose the best grass for cows to make milk from.