In 1859 the business run by the Arrigonis in Valtaleggio consisted of ageing and maturing cheeses. Over time it has become established as a benchmark for this market sector. Far-sighted Sergio Arrigoni has increased the range to include various fresh cow and goat cheeses, ripe cheese, blue cheese, and a line of Taleggio PDO, also using raw, still-warm milk, matured for at least 35 days.
