"It will be a paradigm shift": they achieved the best dulce de leche in the country and are now preparing a surprising investment.
On the outskirts of Villa María, Córdoba, a family dairy SME is preparing for an unprecedented leap in production. It will go from processing 30,000 liters of milk daily to 90,000 liters by February 2026. The company's commitment is not only industrial: behind it lies a comprehensive philosophy that combines operational efficiency, animal welfare, and a strong commitment to the environment.
Valentín Giraudo, the third generation of the family and current manager of the company, is only 28 years old, but speaks with the conviction of someone who grew up around milk tanks, surrounded by history and challenges. “We are a family business. We have a dairy farm, a dairy factory, and a wholesale self-service store. The group is called Don Emilio; the dairy farm is named Mharnes, after my grandmother Marta; and Néstor, my grandfather; and the dairy industry, Duy Amis,” he tells LA NACION.
The story goes back at least five decades, when Néstor Giraudo and his brothers, Norberto and Héctor, started with several dairy farms, both their own and rented. “In 2016, when my grandfather Néstor passed away, my father Pablo and his brother Gabriel decided to concentrate all production on a single farm, very close to the National University of Villa María. It was impossible to continue operating dairy farms more than 200 kilometers away. At that time, we had 300 cows in milk,” he recalls.
Since then, the company has embarked on a technological transformation . "Today, we have a stabled dairy with 730 milking cows, producing approximately 28,000 liters of water per day. We are firmly committed to a model based on three pillars: work efficiency, animal welfare, and the circular economy," Giraudo summarizes.
Applied innovation is constant. "We have robotic milking, automatic feed delivery, smart calf feeders, solar panels that supply 90% of our energy consumption, and rainwater collection systems for washing machinery," he describes.
Waste also has a productive cycle. " Separating solids from effluent allows us to dry them and transform them into compost, which we use as fertilizer. In addition, we produce 70% of the feed our cows consume," he explains.
The model was also internationally recognized. "In 2022, the project was chosen as the second most important circular economy project applied to dairy farming in the world by the International Dairy Federation at a meeting in India," he highlights.
The social dimension is also part of the approach. “We have an educational program, 'From the Classroom to the Dairy Farm,' with guided tours for local schools. Students from the National University are the ones who welcome and teach the children,” the producer proudly says.
Alongside the dairy farm, Duy Amis —which means "Two Friends" in Piedmontese—produces cheeses, dulce de leche, cream, and dairy spreads. This year marks the brand's 40th anniversary. "We are working to triple production and increase the amount of processed liters per day from 30,000 to 90,000 by February 2026. This entails a profound transformation of processes that are currently very artisanal," he anticipates.
Currently, the cheeses are molded, pressed, and turned by hand. “The physical workload is extremely high. The new plant, located in Ana Zumarán, 15 km from the dairy, will automate about 75% of the operations. It will be a paradigm shift. We work hard with the workers to help them adapt to the new system,” he comments.
The investment is significant, although they prefer not to discuss figures. “It's a plant also designed for export. Today, we focus everything on the domestic market, but we dream of our products reaching abroad. We have family in Spain, and I would love to see a Duy Amis dulce de leche in a supermarket in San Sebastián (Basque Country),” he confesses. The company's dulce de leche was recognized as the best in the country in 2024 and 2025.
The company currently sells in Córdoba, Tucumán, Chaco, and, at an early stage, in Buenos Aires. In total, they produce 17 varieties of cheese, as well as cream and dulce de leche. Fifty-five percent of the projected 90,000 liters will be used for cream cheese, their main product. The remainder will be divided between hard and semi-hard cheeses, dulce de leche, and cream.
To reach that volume, they'll have to incorporate milk from third parties. "Our production will only cover a third. We're already looking for new suppliers to guarantee our supply," he explains.
The new plant will include automatic molding machines, acidification tunnels, a mold washer, a salting plant with an overhead crane, and state-of-the-art building structures. " It's a project that began three years ago and is now in its final stages. The last line of machines will arrive in October. Then we'll begin assembly," he anticipates.
For Giraudo, the company's new plan demonstrates that with vision, planning, and commitment, it is possible to grow, innovate, and plan for the long term. "Our goal is clear: to produce with quality, caring for the environment, our animals, and our people. That's non-negotiable," he concludes.
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