CASEIFICIO ILFA SRL

Caseificio ILFA operates in Monticelli Brusati, in the dairy-rich province of Brescia, within a Taleggio DOP area that spans approximately 1,480 municipalities across Lombardy and neighboring regions. It is a denomination broad in geography but strict in method, and the company adheres to the latter. The cheeses—parallelepipeds weighing 1.5 to 2.5 kilograms—are made from raw milk transformed into a soft, washed-rind cheese. Aging is the phase that imparts identity: at least thirty-five days on wooden boards, with the rind hand-cared for until the aroma develops and the paste becomes creamy. Each wheel follows the same manual aging protocol mandated by the production regulations, and the character of the product depends on this repeated gesture. This is not an anonymous production, but a craft that entrusts the consistency of days and the care of the rind with the distinction between one wheel and another.

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