CASEIFICIO BRUSATI SRL

In Trovo, amidst the Pavia countryside, Caseificio Brusati has carried on a craft for three generations, rooted in the 1930s when dairy experts settled in Lombardy. The central act is the processing of raw milk using the 'caldaietta' method, an artisanal procedure that prioritizes quality and gives rise to Taleggio DOP: a soft, raw-paste cheese, aged for at least thirty-five days on wooden boards that accompany its evolution. The milk comes from farms in the provinces of Milan and Pavia, bound by strict animal welfare protocols, forming the first link in a short and closely monitored supply chain. While Taleggio is the star, the production also includes other protected denominations, but it is in the rind and yielding paste of this cheese that the accumulated experience is best read: decades of consolidated practice that translate into a consistency difficult to improvise and impossible to accelerate.

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