FRESH LINES

FRESH LINES

Quartirolo Lombardo Dop Fresco

Quartirolo Lombardo Dop Fresco

A soft cheese of uncooked dough in the past produced from milk cows fed on Quartirola grass (the last cut...

Stracchino

Stracchino

A fresh cheese made with uncooked cow’s milk originally from the Po Valley. It is commonly named “crescenza”, from the...

Primosale

Primosale

A fresh cheese made from full-cream cow’s milk. The cheese is immediately washed in brine and is ready for eating...

Arrì Arrì

Arrì Arrì

Cheese in layers formed by slices of gorgonzola dolce interspersed with streaks of mascarpone (product obtained from cow’s milk cream...

Capriccio

Capriccio

A soft fresh cheese with an elongated shape, produced with cow’s milk and intended for fresh consumption.

Fior di Capra

Fior di Capra

A soft fresh cheese with a cylindrical shape, made with goat’s milk and intended for fresh consumption

Rugiada

Rugiada

A soft fresh cheese with a cylindrical shape, made with cow’s milk and intended for fresh consumption.

Cutting edge technology leading to more fresh cheese.

The consumption of fresh cheeses is recent. The ancient producers consumed very little fresh cheese, ricotta, for example, and only while on the move during the year to climb and descend from the mountains or to move from one farm to another on the plains in the cyclical processes of San Martino. In the past, it would have been difficult to keep fresh cheese. Today on the other hand, both through the use of a constant temperature and suitable modern wrapping materials this is done with great success. Packaging is applied by advanced machinery to protect the cheese, by replacing the oxygen with inert gas mixtures which are carefully dosed, this keeps the aroma and flavors of the cheeses intact for a long time without any harm to the consumer.

The same applies for the classic Quartirolo Lombardo, for the antique Crescenza Stracchino, for fresh cow’s or goat’s milk Capriccio, Rugiada and Fior di Capra and even more for Arri-Arri, the successful combination of Gorgonzola and Mascarpone, which although very young as a product, demands the highest attention and safety.Download catalogue