Extraordinary Food of Distinctive Quality
In Italy, the Arrigoni family is known for having one of the highest quality, uniquely traditional cheesemaking operations. They’re also savvy businesspeople, and you can find the Arrigoni name on cheeses of varying quality levels throughout the world. How to tell a more pedestrian Arrigoni product from the extra special Taleggio and Gorgonzola that they produce?…
Vallet Pietro is a family producer. All of the cheese is salted by hand. For the last 15 days, each wheel is treated to the “affinage” process. This involves putting the wheels in their own underground cave with a stone floor which they pour water over to create humidity. This helps with the rind development…
The father and son team at Bertagni have humble shepherding roots and serious cheesemaking know-how. Bertagni cheeses are made in the nearly-inaccessible Garfagnana region. Tucked between the Apuan Alps and the Tuscan-Emilian Apennine, their cows, goats and sheep graze on the unique valley grass.
For nearly one hundred years, the Arrigoni family has been processing milk and producing classic Italian cheeses in Pagazzano, Italy. The only farmstead producer of Taleggio and Gorgonzola Dolce, the company exhibits a strong dedication to the local economy, sourcing milk only from their own herds and farms within 30km of the production facility.
Acetaia Cattani is a fifth-generation family owned and operated balsamic producer with roots in Modena, Italy dating back to the early 19th century. Since 1980, they’ve opted for organic agriculture to guarantee the highest quality grapes from their own vineyard.