The Sangiovanni family, owners of the Caseificio of the same name, and dairy producers since 1985, also owns land and cattle farms, located in the municipality of Palazzo Pignano, and is among the main contributors of the milk used in the Caseificio for processing into cheese, in order to guarantee what is called a “Controlled km 0 supply chain.”
Sangiovanni Dairy, with authorization for cheese production from EC Stamp IT 03-252 EC, is a producer of the following cheeses:
- From conventional milk:
DOP: Gorgonzola DOP, Taleggio DOP, Quartirolo Lombardo DOP, Salva Cremasco DOP,
Generic: Caciotte, Formaggelle, Latteria, Fontal Nazionale, Torte contadine, Italico, Primosale, Robiole, Ricotta, etc; - From organically farmed milk:
Gorgonzola DOP, Taleggio DOP, Quartirolo Lombardo DOP, Fontal Nazionale, Italico, Ricotta; - From goat’s milk:
Caciotta, Latteria, Ricotta, and the like.
