Our tradition is that of local, authentic cuisine, our passion is for healthy and genuine products. Like the cow and goat cheeses of Catuzzo the cheesemaker.
Enrico Catuzzo is an institution onto himself, at his farm where he makes his raw milk cheeses the old-fashioned way, just as he learned in the alpine dairies of Veneto. At Catuzzo’s, every step has a story and a meaning.
Here, artisanal cow and goat cheeses are prepared as they used to be in the past in the mountain pastures of Veneto. For example? The raw milk, strictly unpasteurised, comes from a single milking.
Or rather, the evening one. Because only the best cheese is made from rested milk. So that in the morning, at 5.30 a.m., the milk is ready to be heat-treated to a maximum of 45 degrees. Retaining all its aromas, scents and taste of the pastures.
Our aim is to bring quality products such as raw milk cheeses to our customers’ tables. And it’s not just a figure of speech – we really believe in it. We do not use machinery here, only the knowledge of manual processing.
Everything is designed so as not to alter the true flavour of the cheese and caciotta, from the choice of neutral milk enzymes to the milk. The milk comes from a selected local farm nearby, where the cows and goats are still reared with plenty of care and attention as fathers and grandfathers did in the past.
