Caseificio Lavialattea

The Lavialattea Dairy: a story of passion and experimentation
 

The Lavialattea Dairy took its first steps in 1997, in Lombardia, as a small goat farm, specializing in the production of raw milk cheeses. With dedication and commitment, the founders honed their skills in France, combining the tradition of expert cheesemakers with Italian innovation.

Starting in 2001, the business focused exclusively on cheese production, developing over the course of less than twenty years a range of over a hundred varieties.

In 2007, the company launched an innovative line of cheeses aged in chocolate and cheese chocolates, followed in 2017 by the introduction of a range of sheep cheeses.

Despite the challenges posed by production in the plains and the use of raw milk, the company has always maintained a firm commitment to the quality and authenticity of the product, enhancing the raw materials and employing manual equipment to enhance the organoleptic characteristics of their cheeses.
 

Innovation and Quality: Tailored Excellence in Dairy Production

The quality of the company’s cheeses is closely linked to the quality of the raw materials used. The company's commitment manifests itself in the direct selection of the best milk, working hand-in-hand with farmers to ensure that every liter is fresh, flavorful, and adheres strictly to the animal supply chain. They collaborate closely with suppliers to ensure they obtain top-quality ingredients, with a particular focus on sustainability and circularity of products. Every phase of the production process, from milking to packaging, is performed manually with the goal of creating excellent cheeses.

Curiosity and commitment to innovation are the driving forces leading the company in the vast universe of dairy production globally. The continuous search for new recipes, flavors, and aging techniques drives the company to experiment with both ancient and modern production technologies, always with the goal of meeting the needs and tastes of their customers. This commitment to excellence is also reflected in participation in tasting courses, fairs, and international partnerships, allowing the company to stay updated on the latest trends in the cheese world.

Constant innovation has led the company to create unique and customized cheeses for their clients. From celebratory creations for heads of state, to specific formats for display in counters, to semi-finished products for starred kitchens, their productions have stood out in multiple contexts. Furthermore, the company offers a unique line of labeling and graphics, to meet customization and private labeling requests, completing each tailored project to meet the more specific needs of clients.
 

The Art of Cheese: Unique Creations for the Pleasure of the Palate

Every cheese produced by the company is the result of a meticulous artisanal process, aimed at creating a unique and unrepeatable product, with the primary objective of delighting the senses.

The milk, central to every creation, is carefully selected from local producers and enhanced through processes that fully preserve its vitamins and organoleptic qualities.

Today, the company offers a range of over 150 different cheeses, characterized by different flavorings, formats, production techniques, and dairy traditions, including the prized chocolate cheeses. Undoubtedly, they have the perfect product for every need!
 

Lavialattea Dairy: the varieties of cheese

The dairy offers a wide range of cheeses, divided into different lines to facilitate selection within this rich variety:

• Fresh Line: these cheeses, without aging, stand out for their numerous flavorings and various formats available, including fresh lactic goat cheeses, crescenze filled, capritivi, capricci, and more.

• Semi-Aged Line: lactic goat cheeses that undergo brief aging of one or two weeks. This line is extremely versatile, with a wide range of formats and flavorings such as bouchon, crottino, saffron pyramid, zuccanera, otello, and many others, highly customizable.

• Soft Cheese Line: pressed cheeses known for their creaminess and melt-in-the-mouth quality. This line includes cheeses inspired by both Italian and French traditions, available both natural and aged, with examples such as Tegulat, Morla, Eretico, Capricandido, and Insonne.

• Blue Cheese Line: blue cheeses, also known as "blue cheese," inspired by Lombard, French or English traditions. These cheeses, natural or aged, are recognizable by their green-blue veining, with iconic names such as Cardo Blu, Ol Sciur, Celtico, and Strachì de Milàn.

• Aged Line: pressed cheeses with a firmer and drier texture, like cooked pasta cheeses (Stravecchio) or softer (Fondìs). These cheeses, either natural or aged with saffron, vary from delicate flavors like Innominato to more intense tastes like Zedùr.

• Chocolate Line: a pastry line that combines a passion for cheese and chocolate. The most famous product is the Perla di Sciur, followed by the Ciocobouche, a bouchon covered in chocolate and finely flavored.

• Sheep's Milk Line: cheeses produced with sheep's milk, reinterpreted from the various goat lines, offering an alternative and equally fine version.
   

The Dairy's Success in Cheese Competitions: A Story of Excellence

The dairy has always considered cheese competitions as an opportunity to compare itself with the best producers in the world. From the beginning of their activity, participating in the provincial competition in San Giovanni Bianco in 1998, to the prestigious participation in the World Cheese Award in Bergamo in 2019, each competition has represented a moment of growth and improvement. Whether winning or not, the experience gained has always been valuable. However, the greatest satisfaction remains the creation of new cheeses and the recognition from consumers who appreciate them.

Below are some of the awards and recognitions received over the years:

• 1998:

  • First prize at the 1st Provincial Competition of San Giovanni Bianco with the Fresco pine nuts and rosemary.
  • Second prize at the 4th Regional Competition of Morbegno with the Crottino with bloomy rind.

• 1999:

  • Overall first prize at the International Competition of Luino with the Soriàt.
  • Third place at the 5th Regional Competition of Morbegno with the Caciotta (<600g).
  • Second place at the 2nd Provincial Competition of San Giovanni Bianco with the Natural Fresco.

• 2006:

  • First place at the 1st Ombra della Madonnina Competition with the Capricandido.

• 2007:

  • First place in the Aged Cheeses category at the XII edition of Franciacorta in Bianco with the Morla.
  • Excellence Award at the Second edition Ombra della Madonnina with the Crottino with bloomy rind.

• 2008:

  • First place in the Elaborated Cheeses category with the Tronchetto with Recioto and corn.

• 2009:

  • First place in the Fresh and Very Fresh category at the first edition of Formaggi in Rosa with the Crottino with bloomy rind.
  • First place in the Soft Cheese category at the same event with the Morla.
  • Gold Medal at the World Cheese Award in the Bloomy Rind Soft Cheese category with the Capricandido.

• 2011:

  • Super Gold at the World Cheese Award in the Bloomy Rind Soft Cheese category with the Morla.

• 2013:

  • Gold Medal at the Mondial du Fromage in the Bloomy Rind Soft Cheese category with the Morla.
  • Quality Award at the sixth edition of Infiniti Blu di Gorgonzola with the Ol Sciur.

• 2014:

  • Quality Award at the seventh edition of Infiniti Blu di Gorgonzola with Ol Sciur and Verdun de la Gera.

• 2015:

  • Excellence Award at the eighth edition of Infiniti Blu di Gorgonzola with Ol Sciur, Celtico, and Strepitoso.
  • Quality Award at the eighth edition of Infiniti Blu di Gorgonzola with Natural Erborinato.

• 2016:

  • Bronze Medal at the World Cheese Award in the Aged Aged Cheeses category with Nocino.
  • Bronze Medal at the World Cheese Award in the Soft Cheese category with Morla.
  • Gold Medal at the Global Cheese Award in the Soft Cheese category with Morla.
  • Gold Medal at the International Capr’Inov Competition in the Soft Cheese category with Morla.
  • Silver Medal at the International Capr’Inov Competition in the Innovative Product category with Ol Sciür.
  • Silver Medal at the International Capr’Inov Competition in the Elaborated Product category with Perle di Ol Sciür.
  • Quality Diploma at the ninth edition of Infiniti Blu di Gorgonzola with Predùn-Verdun alla Predàtor.

• 2017:

  • Super Gold at the Mondial du Fromage with Ol Sciür.
  • Silver Medal at the Mondial du Fromage in the Aged Cheeses with Cooked Pasta category.
  • Bronze Medal at the Mondial du Fromage in the Soft Cheese category with Morla.
  • Quality Plate at Raw Milk at the tenth edition of Infiniti Blu with Verdun de la Gera.
  • Quality Diploma at the tenth edition of Infiniti Blu with Erburìn de Sant’Ambroeus.
  • Superior Quality at the twelfth edition of Ombra della Madonnina with Tegulàt and Maggese.
  • Excellence Award at the twelfth edition of Ombra della Madonnina with Natural Yogurt.

• 2018:

  • Gold Medal at the World Cheese Award in the Washed Rind Soft Cheese category with Quintano.
  • Gold Medal at the World Cheese Award in the World Champions category with Ol Sciür.
  • Gold Medal at the World Cheese Award in the Goat Blue category with Cardo Blu.
  • Silver Medal at the World Cheese Award in the Washed Rind Soft Cheese category with Tegùlat.
  • Quality Plate at Raw Milk at the twelfth edition of Infiniti Blu with Blu del Nibbio.
  • Quality Diploma at the twelfth edition of Infiniti Blu with Cardo Blu.
  • Excellence Award at the twelfth edition of Ombra della Madonnina with Insonne and Tegulàt.

• 2019:

  • Gold Medal at the Mondial du Fromage in the Washed Rind Soft Cheese category with Tegùlat.
  • Silver Medal at the Mondial du Fromage in the Washed Rind Soft Cheese category with Quintano.

These awards testify to the dairy's constant commitment to excellence and innovation, confirming the value of their products in the international cheese landscape.