A century of experience, tradition and passion for Italian cheeses: knowing how to produce genuine cheeses of days gone by on an industrial scale is a challenge overcome on a daily basis thanks to investment in the region, in 100% Italian local milk suppliers, in infrastructures and technologies, in respect for tradition and safety regulations, in the control of all phases of production.
End of the 19th century
1920-1940
1946
1948
1980
1992
1995
1997
2010
2012
2013
2017