Cheese-makers
since 1925

Montitrentini-decoro-strumento-formaggio

Montitrentini-storica-lavorazione-formaggio

The opening chapter of our history is written in 1925 by grandfather Florindo who starts working as a cheese maker in Gallio in the Asiago plateau.

During the 60s we moved to Enego, where Gianfranco, his son, starts a small dairy which is still running today.

A certified dairy situated at 800 mt above sea level where we produce 3 kinds of Asiago PDO cheese. Mountain specialties that can be referred to as “Product of the Mountain”.

Through the years cheesemaking continues to prosper. At the end of the 80s the Grigno dairy, in Trentino, is settled and it is still our home.

We innovate by tradition

We are a family-run modern industry. We are committed to guarantee quality and safety of our products, implementing the most recent technologies available in our field. With a key central factor: people. The cheese-maker is both heart and mind of the dairy. He’s the prime keeper of an ancient art, able to carefully handle and read settings and raw materials.

Sustainable production chain

Over the past 30 years we have been constantly growing, but we have never changed our principle. We keep our supply chain short-ranged. All the milk we collect is milked daily in the farms of the Trentino mountains, the Asiago plateau and the near Veneto valleys Farmers as one of our pillars. We believe in human relations values, this is why some of our collaborations last from decades. We work in sync and complete harmony, to obtain only the best quality, along with top rate safety. We are committed to initiatives that significantly reduce CO2 emissions and energy consumption. We nurse corporate relationships to guarantee a safe and ethically fair working environment.