"My grandparents Felice and Rosa handed down to me the skills and a passion for working with milk. My cheeses speak of the Biellese valleys, of their history and culture, of nature that is harsh yet soft … wonderful."
Four generations have passed on the cheese-making traditions of the Biellese alpine valleys.
During the course of over 120 years, love of their land and a passion for creating cheeses have resulted in top quality products. Thus the experience of tasting a typical cheese acquires a cultural value. It is a journey into the civilizations of the past which gives us important values and knowledge for the future.
Our cheeses are the expression of a highly controlled process: from the milk to the maturing, to the consumer’s table, we guarantee maximum quality and constancy of the finished product.
From pastures to table: from the pastures to the table every wheel of our cheese is followed step by step by experts who are passionate about their work. Our cheeses tell two stories: one of the earth, grass, and flowers, and the other of man and his animals. Every day we collect fresh milk from small dairy farms chosen for their traditional working methods and their dedication to their animals. This precious raw material is taken to the cheese factory, where the cheese, using traditional methods, gradually takes shape. The journey continues into the cool maturing cellars where the cheese will ripen. Constant controls at every stage of production enable us to guarantee the identity and the quality of our products.
Caseificio Rosso is on the move to Bergamo for B2Cheese, the new trade fair that hosts the World Cheese Awards 2019. We will be there together with our friends Fromagerie Haut Val d'Ayas. Come and cheer for us and enjoy an exciting tasting challenge! 17 and 18 October in Bergamo, Polo Fieristico.