CoRFiLaC uses an experimental dairy to develop its studies. The object of study of the experimental dairy is the cheese-making technologies which are based on a traditional production process.

Historic Sicilian cheeses represent the heart of the research that CoRFiLaC has been conducting for over twenty years. Cheeses in danger of extinction which today, thanks to studies and experimentation, have established themselves on the market with an excellent approval rating from consumers.

For this objective, in the experimental dairy, specialized technicians and researchers jointly implement research protocols respecting tradition to guarantee the reproducibility and historical continuity of the most important historical Sicilian cheeses and improve their quality.

Consequently, to respect the methods handed down over time, the research is conducted using old-fashioned equipment, made of wood and copper, in addition to traditional systems in which the cheesemaker takes on the role of protagonist.

Traditional technologies are studied at every stage at the experimental dairy, in collaboration with the chemical analysis laboratory, to understand their effects on the quality of the final product. The sole objective is to define a test path aimed at monitoring the technological parameters.

Simple but coordinated interventions, easily reproducible in any agricultural company.
CoRFiLaC has published many publications over the years in support of historic Sicilian dairy production.