Caseificio Albiero S.r.l.

The story began in 1938 when Lino Albiero collected milk from farms in the Vicenza area, taking shape in 1955 with the move to Montorso Vicentino. From there, the activity progressively moved away from artisanal methods to adopt an industrial scale, without losing the knowledge passed down by local cheesemakers. Today, production revolves around a single denomination, Provolone Valpadana DOP, a spun-paste cheese whose regulations extend across 726 municipalities in the Po Valley. Alongside the classic version, the dairy offers a lactose-free line, a choice that addresses modern dietary habits without altering the product's nature. The result is a cheese that brings together the memory of traditional farming and the contemporary need for accessibility, engaging with an area as vast as the Po Valley.

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