Caseificio Tosi is the smallest member in the consortium that still produces artisanal Gorgonzola for 50 years.
Despite the passaging of time, our fundamental choice is still to continue to produce in a totally artisanal and traditional way.
Everything is produced in small 600 liters kettles and extracted manually, we even still use the small bundle for purging and not the dispersion table.
Naturally we salt all the wheels one by one by hand, we ripen all wheels on wooden boards, we make a product that needs slow maturing, we only care about the flavor.
We do very simple things, but persistently contrary to the general direction, proud to be artisans, and to be that at every stage.
We try to make a product that is highly recognizable, that has its own clear and inimitable personality, that represents us and represents a moment of joy and pleasure, not just consumption.
