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Established in 1986 the farm developed from a beekeeping activity that spanned the whole nation in order to obtain the finest Italian honeys.
In the year 2000 the honey production was complemented by the goat farm and both sectors have since then been true to our beliefs, our honey and dairy products such as milk, yogurt, kefir and cheese are in fact produced with the aim of respecting animal welfare, nature and the consumer.
At BioBruni we produce with passion, but especially with respect to Nature. We hold organic certification since 1975, demonstrating that our commitment towards nature and animal welfare began long before organic produce became popular. It is something we truly believe to be the best way to work in harmony with our beautiful surroundings.
With this concept in mind our goats graze outside as much as the weather allows (normally April until October), the baby goats are kept under their mothers (and not taken away using powdered milk) and of course only fed with the best raw ingredients we produce or source from trusted suppliers.
From this way of farming, the goats produce a very high quality milk both in flavour and taste. This is essential to produce our range of dairy products such as milk, yogurt, kefir (fermented milk) and cheese.
To produce what we do we require a high level of infrastructure to process the milk in accordance with our values. From the end of 2018 we have designed and commissioned a new dairy to increase our capacity of production and to improve our food safety standards.
This new dairy now has the capacity to supply overseas clients in addition to the current Italian market. Our vision is to reach out in the near future to as many countries as possible looking for organic goats’ yogurt.
Our principle product is yogurt, we have been making yogurt since the early year 2000 when goats’ yogurt was almost unheard of in the mainstream shops. Ever since then this product has been growing year on year due to its recognised health benefits. Goats’ yogurt is becoming a conscious choice for people who are intolerant to cows’ milk; and our growth is attributed also to a growing awareness for consumers into what they buy and eat.
Yogurt is helpful to improve our digestive system, and we also add 2 strains of probiotic bacteria supplied by the Italian research centre SYNBIO.
The way we make yogurt follows an artisanal method, where the yogurt sets inside the jar and not before it is bottled. This method works very well with goat’s milk as it allows for a better consistency without using artificial additions or concentrating the milk to remove water. Being as natural as it gets, the consistency of our yogurt may vary during the year as the milk values (of protein and fat) naturally changes during the seasons.
For our range of fruit yogurt, we have sourced the best possible fruit compotes from our local area. Working with a trusted organic fruit cooperative, we have develop the flavours of hazelnut, blueberry and pear. With all fruits from our local region of Piedmont. We also produce honey yogurt using our own honey production on the same farm.
We also produce goat’s Kefir, another fermented milk that has gained popularity in the West in recent years..
Kefir has a similar fermentation to yogurt but with a different culture mix. Kefir is originally from the Caucasus mountain, and is becoming a popular drink recognised for it’s health benefits to our digestive system.
The differentiation from yogurt culture is that kefir also contains yeast, which digest the lactose inside, making it even easier to assimilate for those with digestive health problems.
Kefir is a great natural product for anyone that is looking to improve their overall gut health.