We have always been a family of seasoners, sharing our memories is essential for us, but above all we want to respect our valuable skills acquired over the generations.
"When most of the farmers moved to the plains in the 70s, our father continued to work in the Taleggio Valley and mature cheese in our small home cellars. He refined a method, working on excellent quality local products.
We learned this job from him and we have always been trying to improve ourselves. We are strongly convinced that we can do something important together, both for us and for the Taleggio Valley".
Tina and Marco Arrigoni told their story on August 14th 2004 to Antonio Carminati in the occasion of the interview for the publication of the book "Bergamini", Centro Studi Valle Imagna, Grafica Monti, Bergamo, 2004.
Our cellars are natural: we have chosen to build them underground, quarried in the mountain. They are built in reinforced concrete, that is a living material, which helps us to recreate the seasoning conditions of natural caves, a material that communicate with the product.
We work in the Taleggio Valley, and its microclimate helps us to make high quality products.
Cheese is a changing product, and this is the reason why it is important to work in natural environments, that allow us to regulate the development of molds, which are essential for transmitting unique aromas and flavors to our products.
The tools we use in processing are also natural: during the maturation process, we put the cheese in wooden crates and we use cotton sheets to protect the rinds and regulate their humidity. Every week we clean the wheels, brushing them with water and salt. We take care of our products.
Each cheese is unique and managing the the diversity is our challenge as seasoners: we have to touch, brush, clean, smell... There are so many gestures and action that we personally do everyday to understand when the cheese is "ready". This is what we have always been doing as we were taught, and it's much of our work, the rest is made by experience and love.
We have been following our ethics, principles and dreams for years.
Our MANIFESTO is the clarification of what we still pursuing today, convinced that we have a responsibility towards our intentions, that we certainly will not betray.
At casArrigoni we declare ourselves:
our history belongs not only to a forefather, a transhumant breeder, but to all the Bergamini* of the Taleggio Valley who for centuries have carried out cows transhumance, or rather the practice of moving the herds from the mountain to the plain and back building up a strong relationship between the two and and creating the modern dairy context.
that means we are aware, grateful and happy to be part of a unique heritage and to be able to continue to enhance it, as well as safeguard it.
inestimable value, because working raw milk allows us to preserve all the flavor, vitality and quality of the product. Keeping raw milk means enhancing perfection.
molds are our heritage, as they transfer their truly characteristic taste and flavors to our products. They also give color and flavor to our cheese, giving it an identity. Our molds are unique because they cannot be replicated.
the Taleggio Valley is an enchanted valley, surrounded by a chain of mountains. Between water and rock, herbs and woods, our quality workmanship depends on the particular microclimate of the valley. Our life as mountaineers, even if it is uncomfortable and difficult sometimes, defines our location and identity.
we commit to recognizing the value of the people who work with us and investing in their training. We believe in the skills and contribution of people, both individually and as a group. We recognize the value of a human capital on which an artisan company like ours is founded.
touching our products is essential, it helps us to know what they need at all times in order to be perfect. It is the aspect that most belongs to us: a direct and physical contact with our cheese.
underground, quarried in the mountain. Our cellars are natural because they are built in reinforced concrete, that is a living material, which helps us to recreate the seasoning conditions of natural caves, a material that communicate with the product, giving and retaining molds and precious organisms.
we use pine wood crates that contain and store the cheese for the entire duration of the maturation, in a mutual exchange of humidity and mold. To protect the rind, we only use cotton sheets, which naturally regulate humidity, without damaging the appearance.
we care about safeguarding the biodiversity of the breeds, we commit to ensuring that only milk from Italian Brown cows is used for the noblest products. The milk of this breed is very good and excellent above all for the production of typical cheese, because it is rich in proteins.
from May to September the cows of the Taleggio Valley move to the pastures at high altitude, keep fit, eat the best seasonal herbs and help to preserve the landscape. Watch the documentary
as we believe there is a strong relation between earth, animals and humans, we try to minimize the impact on the environment and respect the cycle of nature. *typical local herdsmen
We carefully identify high-quality markets that are able to understand and share our philosophy. 60% of our turnover comes from the foreign market, with exports covering more than 15 countries in the world, from the United States to Japan.
We like the idea that nowadays our products come out of this small valley to go out into the world, to reach people who appreciate our culture and our pre-alpine tradition.
We believe that the value of a brand also reflects its ability to network.
For this reason we have looked for and found a community of people and companies able to provide wide variety and great stability to our offer, guaranteeing us a stable and safe production chain.
We found out that we could have the best of the Lombard dairy tradition within only 100 km. In such a short distance we found people who can give us raw materials meeting our standards: adding our skills and our cellars, we can obtain great cheeses.
This is why we have set up our company thanks to solid partnerships:
We run our production processes in the Taleggio Valley, where we are based and collaborate with some cheese producers: the local agricultural dairy cooperative which collects milk from local farmers.
In the Po Plain there are two dairies that are still working for us in an artisanal way, making organic and conventional quality products.
In the Ticino area we have found a company that allows us to have the highest biodynamic quality milk.