Cas. SANGIOVANNI srl

From Montazzoli, at eight hundred and fifty meters in the Abruzzo Apennines, the Cas. SANGIOVANNI dairy performs a singular feat: it produces three DOP cheeses that belong to the great dairy regions of Northern Italy. Salva Cremasco, Quartirolo Lombardo, and Taleggio are not variations on the same theme, but denominations with their own rules: the washed rind and minimum seventy-five days for Salva Cremasco, the maturation on wooden boards for Taleggio, the fresher profile of Quartirolo. Holding them together means mastering three distinct cheesemaking grammars. The thread that unites them is the raw material. The selection of local milk precedes all processing, and the consistency of the entire range rests on that choice: only the best milk becomes cheese worthy of such demanding `disciplinari`. In a location geographically distant from the lands of origin of these types, the company demonstrates that fidelity to a denomination comes more from method and control than from proximity, delivering three cheeses, each recognizable by its own regulatory identity.

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