Caseificio Brusati S.r.l.

Since the 1930s, Caseificio Brusati has operated in Trovo, on the edge of the Pavia plain, where a cheesemaker laid the foundations for a company now in its third generation. Its sole denomination is Gorgonzola DOP, made from whole cow's milk collected from farms adhering to CReNBA protocols, the animal welfare verification system managed by veterinarians in the provinces of Milan and Pavia. The unifying element of this production remains the artisanal 'caldaietta' method: a manual technique, refined over time, that governs coagulation and prepares the pale paste streaked with blue-green veins. From this work emerges the cheese's profile, mild yet complex, where the sweetness of the milk coexists with the more decisive notes of the blue veining. Brusati continues to interpret Gorgonzola as the result of a slow and carefully monitored practice, in which the quality of the raw material and the consistency of the cheesemaker's hand count more than industrial scale. It's an anchor to a single great Lombard DOP cheese, defended with precision.

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