When we speak of traditional cheeses we mean those that represent the best of traditional Lombard-area cheese making. Indeed, this category features the cheeses that have been referenced throughout history and have since come to enjoy universal recognition. These constitute a central pillar of our work as well as our history. Over the years we have gotten to know and understand them, gaining the ability to read them from the rind through to the paste. We have come to appreciate them fully and loyally. This is why we have worked so hard to improve the curing and selection phases in an effort to create the best possible conditions for enhancing their quality. We have made certain strategic choices: aging is carried out in underground spaces using natural materials that strike up a dialogue with the cheeses themselves, carefully adjusting the temperature and humidity levels depending on their specific requirements. The cheeses are brought to maturity encased in materials as natural as they are, namely pine wood boxes and cotton cloths that are capable of interacting with the cheese and shaping its organoleptic qualities; the salting steps are carried out regularly each week by hand. Finally, the cheeses are selected by expert hands.

Taleggio DOP "vero"

Taleggio DOP "vero"

This is a classic Taleggio cheese made exclusively of pasteurized cow’s milk. The paste is fir...
Salva Cremasco DOP

Salva Cremasco DOP

This cheese was developed to meet the needs and challenges of farmers who sought to conserve their f...
Mild Gorgonzola DOP

Mild Gorgonzola DOP

This is a typical local cheese, a foundational element of the Lombard-area cheese making tradition....
Sharp Gorgonzola DOP

Sharp Gorgonzola DOP

Featuring a denser consistency and more green/grey veining, there is no doubt that the Sharp version...
"Pudding-style" Gorgonzola DOP

"Pudding-style" Gorgonzola DOP

Characterized by an exceptional degree of creaminess, this version evokes the way Gorgonzola was onc...
Gorgonzola DOP "Cremé de la Cremé"

Gorgonzola DOP "Cremé de la Cremé"

La Crème de la Crème is a Gorgonzola D.O.P., unique because it’s completely with...
Aged Quartirolo Lombardo DOP

Aged Quartirolo Lombardo DOP

Aged Quartirolo Lombardo belongs to the cheese-making tradition of the Bergamo-Brescia area. It take...
Branzi

Branzi

Traditionally a summer product, this cheese exclusive to the Bergamo area is now made all year round...
"La Belinda" italian Fontal

"La Belinda" italian Fontal

The term Fontal was once used to indicate any cheese that was easy to melt, thus used extensively fo...
"La Bruna" round

"La Bruna" round

This cheese shares certain visual and organoleptic features with Taleggio in that they are both prod...
"L'Isotta" Caciotta

"L'Isotta" Caciotta

This cheese has a thin, amber or rose-colored rind. The paste is soft and can achieve a high degree...