Food producer

In the early 1980s the Cortese brothers began their livestock farm and in 2003 took the plunge, starting process their excellent milk to make only prime cheeses. They combine traditional methods with compliance with legal regulations, especially in terms of...

Here the processing of Parmigiano Reggiano has very ancient roots. From day one the dairy set itself the objective of safeguarding the craftsmanship and skill required to achieve a product coveted the world over and with many imitations. The milk...

Gianni Faieta is the man behind this company, founded over 30 years ago with the help of his brother Elio. Their intention was to select, ripen and mature quality cheeses. Today Gianni has a catalogue of a thousand dairy items,...

The life and soul of the company is Giuseppe Cugusi, who has been a shepherd practically all his life, and owner of 140 hectares of land, with Sarda sheep stock located up on the plateau. There are four cheeses, all...

A social cooperative dairy, set up 70 years ago by a group of milk producers and today comprising 33 local partners, all from local farms. Some members are at altitudes of over 1,000 metres, ideal conditions for pastures and fodder....

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...