TRADITIONAL LINES

TRADITIONAL LINES

Taleggio Dop

Taleggio Dop

A soft cheese of ancient origins, whose name comes from the valley near Bergamo where it was born. It is...

Quartirolo Lombardo Dop Stagionato

Quartirolo Lombardo Dop Stagionato

A soft cheese whose name comes from the term “quartirola”, which in the past identified the hay produced from the...

Gorgonzola Dolce Dop

Gorgonzola Dolce Dop

A soft, blue cheese made with uncooked cow’s whole milk . Its name is that of a small town in...

Gorgonzola Piccante Dop

Gorgonzola Piccante Dop

A soft, blue cheese made with uncooked cow’s whole milk. Its name is that of a small town in Lombardy...

Salva Cremasco Dop

Salva Cremasco Dop

Dry, crumbly cheese that once was produced in May to use the surplus milk from that time of the year:...

Surely the ageing process is where expertise and knowledge about a product reach its peak.

It is not enough to know about the method but it is essential to follow the life of different products and, on the basis of how they change, find ways to get the best results at the end of the maturation process. Taleggio, Quartirolo Lombardo, Salva Cremasco and Gorgonzola are the results of different methods of producing cheese. The ageing follows a complete production chain concept starting from the making of the fresh product to its packaging. For all this cheeses are crucial the stages of production and maturation, which will lead to the inner appearance and texture of the cheeses. Another important aspect is in the modern cold cells, with forced air cooling, which are essential for a better distribution of the cold and produce an aging process which is slow but consistent. Only passion and skill, consistency and method allow us today to distinguish ourselves on the market today. We are proud to have some of the most sought after and award-winning products in the world thanks to a sagacious ageing process which manages to pass on to our cheeses characteristic traits.Download catalogue