✓ Consortium verified
ARRIGONI BATTISTA SPA
Pagazzano · Province of Bergamo · Lombardia
Arrigoni Battista produces three of Lombardy's most celebrated cheeses from its base in Pagazzano, Bergamo. Salva Cremasco and Quartirolo Lombardo are soft table cheeses that capture the region's dairy heritage through precise techniques—the former matured for at least 75 days with a distinctive washed rind, the latter prized for its delicate acidity when young and deepening complexity with age. Taleggio DOP, aged 35 days on wooden boards, completes a portfolio rooted in raw milk tradition across production zones spanning thousands of municipalities.
Contacts
Direct contacts are one free step away
Website, email, phone — no card, no noise.
What it makes
Quartirolo Lombardo
A soft Lombard table cheese shaped like a rectangular brick, slightly acidic and aromatic when fresh and more intense when aged.
Salva Cremasco
Soft table cheese with a parallelepiped shape, washed rind and minimum 75-day maturation, made from raw whole cow's milk.
Taleggio
A soft, raw-paste washed-rind table cheese in rectangular blocks of 1.5-2.5 kg, matured at least 35 days on wooden boards, with a centripetally ripening paste.