Moro Formaggi

The history of this company begins in 1930 in Oderzo when Luigi Moro, grandfather of the current owner, with the help of his sons, organizes a milk collection center from the local farms, to later sell the bulk milk to families as a primary ingredient in the poor diet of the time.

In the first post-war period, the company specializes in the production of dairy products (cheeses) and opens a dairy and a sales point in Oderzo.
In the early 1980s, to diversify and meet an increasingly demanding and sophisticated clientele, the current owner Sergio Moro recovers from the rural world the old techniques of aging and refining cheeses, once used by farmers and shepherds to preserve, age, and flavor them.
 

The aging techniques of Moro cheeses

The refinement consists of aging strictly local cheeses, respecting their typicity, by adding flavoring ingredients on the rind (grape pomace, hay, ash, aromatic herbs, etc.) or on the paste itself (truffle, saffron), in order to give them a particular aroma and a unique personality.

In this way, the return to old traditions delivers to the current customer cheeses whose flavors and aromas have long been lost.
Currently, the products are present in the United States, Hong Kong, France, Austria, and other European countries.