Moro Formaggi

The history of this company began in 1930 in Oderzo when Luigi Moro, grandfather of &' the current owner, helped by his children, organized a milk collection center from the stables in the area, to later sell bulk milk to families, as the primary ingredient in &' poor diet of the period.

After World War I, l&' company specialized in the production of milk derivatives (cheeses) and opened a dairy and a store in Oderzo.
All&' beginning of the eighties, to diversify and satisfy an increasingly demanding and sophisticated clientele, l&' current owner Sergio Moro, recovers from the rural world the old techniques of maturing and refining cheeses, once used by farmers and shepherds to preserve, age and flavor them.

The aging techniques of Moro Formaggi

L&' refining consists of seasoning strictly local cheeses, while respecting their typicality, adding flavoring ingredients to the crust (pomace, hay, ash, aromatic herbs, etc.) or to the pasta itself (truffle, saffron), in order to give it a particular aroma and personality.

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