TOSI

Tosi Gorgonzola Dolce DOP

In the 1960s, Santino Tosi began producing Gorgonzola DOP. In 1975, he established the cheese factory in Gattico, in the Piedmont region. In the 1980s, his son Fabrizio joined the company to help his father with cheese production. In the 2000s, daughter Miranda and her husband Andrea also joined the family business.

The milk used for Gorgonzola production is collected from farms on the hills of Lake Maggiore and Lake Orta. It is high-quality milk from farms that have been working with Tosi for many years.

The Tosi cheese factory is one of the smallest producers in the Gorgonzola DOP consortium and still operates entirely artisanally. All steps of cheese production are carried out completely manually. The age-old gestures and techniques are still used to obtain a traditional cheese with inimitable characteristics that sets it apart from other products on the market. No additives are used in the production.

In the field of Gorgonzola DOP, it is rare to find a producer who also has the ability to age the cheese; Tosi is one of them. The cheese is left to rest in poplar wood cheese molds, which ensure slower heat transfer and gentler fermentation. The Gorgonzola is aged as it was in the past, on authentic spruce wood boards in cellars. During ripening, the wheels are regularly turned and pierced to develop mold, brushed, and washed with a solution of water and organic honey vinegar.