Italian Cheese Factories

Renowned for its natural beauty and the immense cultural heritage, Italy is internationally well known for being the home of the best cheeses in the world, showing off a dairy scene as broad as varied. The credit goes to the important system of traditions established over the centuries, and all the milk processing techniques originated in each region and zone depending on the conformation of the territory, ancient processes that still live on everyday in the best dairies of our beautiful country, heirs and guardians of this wealth. Italian Traditions will accompany you today to discover the most noble and prestigious dairies of the entire peninsula, where masters whose talent and art continue to be an absolute excellence for Made in Italy food.

Caseificio Ferrari: Today colossus of the dairy sector, it started back in 1823 as a small dairy farm in the heart of the Po Valley, great producer of milk. Already popular throughout the region, the cheese factory in the early ‘900 was then detected by a local businessman, who contributed to the growth of the company then completed by his nephew Silvio Ferrari, who in the 20s surpassed the borders of Lombardy coming to sell even in distant Naples. Today, using the most advanced methods and ingredients of the highest quality, it keeps producing packaged cheeses among the most loved and appreciated in Italy. (Strada Provinciale 107 – 26816 Ossago Lodigiano (LO), Tel. 0371 2851).

Fattorie Osella: Cheese-makers for generations, Fattorie Osella opened in 1925 the first family run dairy farm, with only one worker. Today it is a leading company that creates and produces delicious fresh cheeses prepared with milk solely from selected Piedmontese breeders. Taking advantage of traditional methods passed down in families, the use of the most modern and advanced production facilities and demonstrating always great sensitivity in the protection of the territory, Fattorie Osella is now, more than ever, a symbol of excellent quality and sustainable management. (6 Vicolo S. Abbondio – 12030 Caramagna Piemonte (CN), Tel. 0172 89002)

Latteria Soresina: The Soresina dairy was born in the early twentieth century, in the homonymous small town in the province of Cremona, founded by 19 local farmers who wished to free themselves from the logic of the market and the constraints imposed by major manufacturers. Today centenary company, has managed to keep intact the spirit and characteristics that inspired the founding members: excel in dairy production always maintaining a strong link with the territory. (

ia Dei Mille, 13/17, 26015 Soresina (CR)

Via dei Mille, 13/17 – 26015 Soresina (CR), Tel. 0374 349111).

Latteria Montello: Authenticity, tradition and quality, these are the key words of a story that began over half a century ago when in 1947 Giovanni Lazzarin, called “Nanni“, gave birth to a small artisan dairy in the heart of the green countryside of Treviso. In a modest dairy laboratory where he only used wood boilers, Giovanni began passionately producing cheeses that still are distinguished by the naturalness and craftsmanship goodness. (Via Fante d’Italia, 26 – 31040 Giavera del Montello (TV), Tel. 0422 8833).

Auricchio: The company was founded in 1877 in San Giuseppe Vesuviano by Gennaro Auricchio, inventor of the “special recipe” or, as they said, the “secret of Don Gennaro”, the addition of a special rennet which still gives the Auricchio provolone its unique flavor in the world. Thanks to this unique specialty, today the brand manages more than 100 dairy farms, exports its fine dairy products in over 50 countries, and it is considered one of the strongest industries in the dairy sector. (Via Dante, 27 – 26100 Cremona, Tel. 0372 403 311).