CASEIFICIO PAPETTI SAS DI CARLO PAPETTI E C.

In Liscate, in the province of Milan, Caseificio Papetti operates within the production area of Taleggio, a vast region encompassing 1,480 municipalities between Lombardia and neighboring regions. The facility focuses on a single denominated product, Taleggio DOP, a raw-paste, washed-rind cheese recognizable by its rectangular blocks weighing between 1.5 and 2.5 kilograms. Its character is born during aging: at least thirty-five days on wooden boards, a period during which the rind turns amber and the interior softens into a creamy paste. It is in this slow phase that the cheese builds its complexity, under the control of the production specifications (disciplinare) that define its shape, weight, and minimum duration. Papetti consistently works within these parameters, entrusting its entire productive identity to this single product. The Taleggio that emerges is the synthesis of a vast area brought back to a precise craftsmanship: a protected denomination dairy where the rule of wood and time remains the true protagonist.

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