The Basili Danilo Farm has existed in the Ovietano territory for 30 years now. It's a family operation, run primarily by a father - son team. They work has shepherds, and keep at herd of sheep consisting of 200 head for milk production, and 30 head of the Appenninica breed for meat. The milk they produce is used in its entirety on the farm for cheese production. The production of artisan cheeses is all done according to traditional methods originating from old shepherds of the area. The family produces Caciotta, a semi-hard cheeses (3 different levels of maturity) and ricotta. The cheese is aged in a natural environment in a farmhouse on the premises, and is personally supervised by the family. The sale of Caciotta is almost entirely on the local market.

The Farm also cultivates olive trees (typical Umbrian varieties) and produces extra virgin olive oil. The 'Extra Virgin Olive Oil "Podere Il Sasso" is obtained by the simple pressing of typical Umbrian olive varieties: moraiolo, leccino, frantoio and olivella in varying proportions. The olives are harvested early, in October, when the fruit is still green. This ensures an oil that is fruity-spicy, typical Umbrian oils. The farm also produces small batches of oil from the most delicate pressing of more mature olives in November.

The Extra Virgin Olive Oil is produced using cold-press technology, or the Sinolea method (for the best for quality oil). During the season, pressing is done daily at a local mill. After two cycles of natural decanting, the oil is packaged in glass bottles and containers and kept in a dedicated room (dark temperature controlled) in order to maintain the highest quality standards. The olives are harvested from trees that do not undergo any treatments except for annual pruning.

The family personally and carefully follows all production processes and controls every point in the supply chain to maximize product quality. The quantities produced on the Farm are limited, but the production of small batches allows for greater accuracy in the production of a quality product. I ovinicoltori proves that the family is the last in this part of Italy to produce sheep's milk cheese (pecorino) in the traditional way, although this is a sad boast. Their occupation is disappearing. The bottom line is that the animals raised on the farm graze, so the family tries to preserve existing ecosystems, using primarily rotational grazing techniques and avoiding any treatments, even those permitted within the organic guidelines. In addition to food production, the farm has been involved in business education for about 4 years, sponsored by Orvieto Cittaslow and Palazzo del Gusto. This activity consists of showing groups and schools the activities on the farm, and involving (where possible) the participants in the production of cheese.

There are some projects in the pipeline for adding value to our production, these are:

• The adaptation of an existing cave on the property to used for the natural aging of the cheese - allowing us to produce a cave-aged cheese reflecting the the unique 'terrior' - or characteristics of this place.
• Acquiring organic certification, primarily for the Extra Virgin Olive Oil produced on the farm (production already exceeds the requirements of organic certification).
• Adapting the standard structures recently introduced in Umbria for educational farms in order to gain entry in the register of the region and work as such.