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Farmhouse cheeses made from raw ovine or caprine milk are very popular among the consumers not only in Italy but also overseas because of their unique organoleptic properties. These cheeses are usually manufactured, according to traditional methods, in small rudimental facilities adjacent to the farm where the achievement of satisfactory hygienic standards can be challenging. However, the lack of systematic data about farm management and the cheese manufacturing processes hampers the conduction of specific risk assessment studies. In order to fill the knowledge gaps, we collected relevant data, through a questionnaire - based survey, from 125 small ruminants' farmhouse dairies spread in Lazio. Results showed that 1.1% of registered farms process their own milk for the production of raw milk cheeses. Hand milking is still applied in almost half of them and most products are subject to a short ‑ to ‑ medium ripening period which might not be sufficient to reduce eventual pathogen load. Products are mainly sold directly to consumers on the farm premises. Our results suggest the need to support these artisan cheese producers in order to improve the production standards without altering the traditional cheesemaking practices. The reported data are also useful for specific risk assessment studies.