Caseificio Albiero

The Albiero Dairy industry was founded in the '40s in Montorso, a small town between Vicenza and Verona, in the heart of the Veneto region. It is one of the first Italian industries to produce Provolone, a typical cheese of the Italian Peninsula with a delicious and inimitable taste. A distinguished representative of cheesemaking, Albiero stands out for the quality of its products and the utmost care in processing.

ALBIERO: A STORY OF TRADITION AND TECHNOLOGY AIMED AT QUALITY

Albiero began its production activity in 1938 by collecting milk from local farms. In the early years, the activity, which can be defined as artisanal, was based on the experience of the founder Lino Albiero and local artisans who were entrusted with the responsibility of production.
Over the years, it has continuously adapted to the production needs of the industry itself, transitioning from artisanal to industrial. During the years 1990-92, with adherence to a European Community project aimed at improving Quality, there was a further organizational restructuring, with significant investments focused primarily on plants and modern processing technology.
These developments were accompanied by a corresponding growth in the company’s structure, and the quality requirements and product standards have allowed it to obtain the highest certifications.
In 2012, the Lonigo headquarters was expanded with a doubling of the space dedicated to aging and packaging, which further allowed Albiero to position itself with the consumer with a wide range of hard and semi-hard cheeses.

ALBIERO CHEESES

Albiero was one of the first Italian industries to produce Provolone Valpadana DOP, a cheese made from semi-hard cow's milk from the high Po plain with a delicious and inimitable taste.
A major exponent of the cheesemaking art of spun pastes, Albiero stands out for its quality, extreme care, and diversification of formats and packaging to meet all demands of the international market.
The Albiero dairy also produces many other dairy products such as Butter, Scamorza, Grana Padano, Mozzarella, but Provolone and the Spun Pastes remain the flagship of this company.
It is curious to know that Provolone Valpadana Dop is the spun cheese that can boast the greatest variety of shapes and weights.