Stories of Argentinean Producers: Cheeses in Río Negro

Based on the boundary between the provinces of Río Negro and Neuquén, the Alto Valle region began to be populated and developed from 1930 when an irritation system was put in place. Immigrants and hundreds of farms permanently changed from having arid lands to bountiful soils.  

The Alto Valle region is historically known for the quality of its agriculture, particularly fruits such as pears and apples, which are exported to a lot of countries. In the last few years, it has diversified to other areas, like the large-scale production of wines.

In addition to traditional sheep husbandry in Patagonia, cow farming also began. This boosted the production of cheeses of different varieties, which have become famous across the country over the last few years. 

In Cipolletti, the Couly family own a farm with its own milking parlor where, several years ago, they embarked on the manufacturing of their own cheeses, using both sheep and cow milk.

Mauricio Couly is a martial arts instructor and a renowned chef. Together with his brothers Edgard and Darío, they manage the restaurant La Toscana in the city of Neuquén, where they impress with their original creations based on their cheeses. This is their story …