In our farms the highest attention is focussed on the quality of milk and the animal’s wellbeing, because the best cheeses are made of good milk.
In the new cheese factory opened in 2006, the processing is performed by expert cheesemakers, in an exclusively artisanal way using the traditional 600 kg boilers.
The subsequent ripening phase, expanded in 2014, is carried out in the typical static cooling rooms and strictly on wooden boards. The microclimate of this environment is one of the main factors involved in the ripening process and in the development of the unique flavour of our cheeses that are characterised by the typical pinkish rind.
In addition to GORGONZOLA, LATTERIA produces another two PDO cheeses, the TOMA PIEMONTESE and the TALEGGIO (the only one in Piedmont), and specialities such as TOMA BLU and VERDALPE, a creamy goat blue cheese.