Caseificio Franceschi

Caseificio Franceschi was set up more than fifty years ago, in 1958, and since then it has never changed how it processes the milk. Despite compliance with hygiene and health standards and the structural necessity to change some of the equipment, this cheese factory has, over the years, kept a unique characteristic product recipe that also depends on almost entirely manual methods for processing and ageing each individual cheese. The main characteristics that make their product stand out are ageing on fir wood tables, manual elaboration, and milk fresh from the cows. Caseificio Franceschi has chosen to only use only local milk for its products, with no foreign milk or of unknown origins. This factor is safe and also certified by the fact that Caseificio Franceschi invests in its own milk tanker (with dedicated driver) and a milk collection route in its local area. In 2022, Caseificio Franceschi received the “Mastro Artigiano” (Master Craftsman) award from the Veneto Regional Authorities.