Food producer

A dairy cooperative that now has 500 members and was founded in the 1960s. Controlled farms supply milk from livestock fed on forage rich in fragrant herbs, then modern machinery compliant with current legislation is used in the processing. The...

The name identifies an admirable family with passion for its work in a field where it has operated for many years, producing and ripening cheeses in the local way, traditional to ValTaleggio. The flagship is the company's PDO Taleggio, available...

The company has been in business for about 90 years, making and selecting cheeses and other delicacies. The cheeses it makes in house are sustained by strict quality control of milk and all processing stages, with maximum transparency for the...

Owned by the Cambiano family, this organic farming business occupies 17 hectares estate in the stunning Val di Erro landscape. Here Italian chamois goats are raised in the wild, and their milk is processed to make excellent cheese, following artisan...

In this small family-run company the chief is Valentina Canò, who studied and attends refresher courses in France. With the invaluable support of husband Roberto, she produces excellent cheeses from raw goat milk. The range includes fresh, ripe, aged, and...

Umberto Avanzini, wife Carolina and son Davide run this farm in the Apennine foohtills. They have 75 cows of their own, fed with forage and vegetables they grow themselves with organic methods. Every morning Umberto processes the milk himself to...

This social cooperative dairy opened in 1966. Today it is a leading company vaunting 400 quintals a day of milk processed to make quality products, monitored by cheese-making experts. The flagships are a fresh and a ripe PDO Asiago, but...

In the heart of Valsassina, for more than half a century, Carozzi has been producing high-end cheeses with both an eye towards tradition and a sensitivity to today's consumer tastes. Quality milk, favorable climate, experience, passion and care are all...

A cooperative set up over a century ago that now has hundreds of members and a modern dairy with a special ripening facility. Each day skilled master cheesemakers process approximately 270 quintals of milk with craft methods before proceeding to...

Eros Buratti IS La Casera! This true pro and passionate cheese affineur, hand picks from the best products locally and also further afield. A bespoke ripening path is developed for each product, respecting its origin but always adding that extra...