Caseificio
Vincenzo
Quaglia
We’ve been talked about for four generations,
although you may have heard very little about us.
We’ve been so busy making exceptional cheeses
that we haven’t had time to advertise.
The copper boilers, the stream of zero-kilometer fresh milk brought from local herds and nearby villages, followed by the addition of the natural whey starter; repeated sampling, days followed by nights, and our production never stops because we only use the day’s milk; racks to drain the cheese, the rennet, the cloth that wraps the cheese and holds it close in a warm embrace to give it the right consistency: simple actions, almost rituals, continued over four generations.
Our story
Production stages
Our products
