Unique Cheeses
Unique taste of terroir, from the mountains and pastures of Val Taleggio
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Cheesemonger's favorite; a Foodie and cheese connoisseur's idyllic dream lies in northern Italy's Val Taleggio. Here, casArrigoni's aging caves are nestled between the alpine peaks and their Brown cows ('Bruna’) filled farms. Born from the genius of Marco and Tina Arrigoni, together with her husband Alvaro Ravasio, casArrigoni has established itself as Italy's top affineur. From washed rind cheeses to raw milk to blue & alpine unique creations, casArrigoni is truly the 'house of molds'.
Explore our collections of unique and original cheeses, as well as traditional PDOs from Val Taleggio
A NOTE FROM THE AFFINEURS
CasArrigoni's cheese production and aging methods are the most traditional out of any other company:
We put the cheese into pine wood cases, because it interacts with cheese in a natural way, exchanging moisture and the molds which are part of our company's history and are essential to lend the product its distinctive flavor and scent.
We protect the cheese by wrapping it in cotton cheesecloth, which we put between the cheeses and the wood so the rind dos not spoil during the maturing process.
We mature the cheese in cement maturing cellars which are completely underground, in order to recreate all the natural conditions typical of the old maturing grottos.
We clean the cheese weekly with water and salt from Sicily, according to a procedure resulting from years of expertise, without using machines, we prefer a hands-on approach that enables us to check our cheeses one by one so we can understand what is needed to be done at any particular moment.
We mature them for a long time, until we feel the best possible results have been reached for each individual batch.
This is most of our work, the rest is left up to experience and love.
Savor cheese to Save OUR VALLEY
As casArrigoni grows in popularity around the world, participates at different food shows & headlines 'Cheese' in Bra, so do the unique flavors and traditions of the valley in which they operate. Without casArrigoni, certain culinary creations may have disappeared, but with second-generation Adele taking the lead, the company has focused even more on honoring tradition and elevating the status of Val Taleggio. Keeping traditions alive and communities together, sourcing all their raw material within a radius of 50 miles.
Terroir is the key. The land in Val Taleggio is so rich and fertile, thanks to its chemical and geological composition. The fields and pastures of the Val Taleggio are home to an organic heritage made up of over 80 different grasses and herbs that mother nature's ancient hand has given us and man has skillfully safeguarded and used to feed his livestock. The quality of the of the forage in the fields and pastures of Val Taleggio is given by grasses and herbs with great nutritional content as well as by species native to the calcareous pre-alpine location. However, its varied beauty also derives from the presence of man: his centuries-old labor, the livestock that he has bred and cared for through the ages. Without this presence there would be no fields, no pastures, no donkey trails, no stone walls, no fountains, no stables, no shacks, no dairy huts, no hunting towers. The local community has developed habits such as using non-invasive organic fertilizers, reaping the grass with the “ranza”, using the traditional sickle and orderly grazing, combined with the different species of herbs and flowers lending their exclusive scents and flavors. The landscape is made up of woods, streams, fields and pastures climbing up to 2000 m above sea level and it bears the signs of a centuries-old agricultural and pastural economy from which an important dairy tradition arose and has been preserved until today.
