Thanks to the high-altitude pastures, us cows are able to ensure the production of a "noble milk", particularly nutritious and rich in Omega3 and HDL, the so-called "good cholesterol", characteristics that together with the presence of beta-carotene, give even more prestige to the artisanal production of summer cheeses. In spring and autumn Leo concentrates the production of cheeses made with our milk, produced in free pasture at about 700 meters above sea level. In winter, however, the dairy produces cheeses with hay milk, still with a strong flavor, because we eat high quality local fodder, expertly dried by our bipedal friends.

In addition to the annual production of cheese and yoghurt, Maso Pisoni also raises a dozen pigs in a semi-wild state. The pigs are fed with whey from the dairy activities, thus closing the activity cycle. Descending from the hut, the pigs find hospitality in an area of 2 ha previously cultivated with organic arable land, where they are free to graze and feed on corn residues, clover, and alfalfa.