CASEIFICIO TRAVERSO where tradition and genuineness are an ancient art since 1888. The dairy produces and sells fresh and seasoned cheeses directly. Here we can find tasty products of the highest quality, good and genuine.
The secret of our company is mainly due to the care we put in every production phase. Let’s start with the meticulous control of the production process. It takes place in compliance with all the hygienic sanitary standards, as well as the experience of this ancient art.
After that, we also pay much attention to cleanliness, ethics and passion. All this gives life to a high quality of the final product. The Caseificio Traverso is officially free, and periodically controlled by the competent health bodies. Traverso Caseificio Padova was born in 1888 with the first thirty dairy cows. Today it is composed of about 150 items, of which 80 are in lactation.
The value of the Italian cheese we produce depends mainly on the quality of the milk. In fact, in turn depends on the goodness of the foods and fodder that our cows eat and not least the environmental well-being.
In the shop store you will find many other artisan food products from the Euganean Hills. Vast is the range of products selected to match the various types of cheese.
Table cheese made from whole pasteurized cow's milk with semi-cooked pasta. Besides the classic white caciotta with a neutral taste, the caciotta flavored with pepper and chilli are just as characteristic and tasty. Aged for about 30 days. Ingredients: cow's milk, lactic ferments, rennet, salt.
Solid and compact product in ivory color. The provola is processed exclusively by hand and is available in white, with pepper and hot pepper. Aging for about 20 days. Ingredients: cow's milk, lactic ferments, rennet, salt.
STAGIONATO MEZZANO 6 MESI
Seasoning from 6 months .. Ingredients: cow's milk, lactic ferments, rennet, salt.
The Traverso family settled in the agricultural territory of Rubano as early as 1800 on a house and a small barn dating back to the Napoleonic era. The farm with dairy cows, was handed down from generation to generation. In this way it is thus received by Mario. Thus began the selection of the Frisian, as well as carefully reared, also providing for periods of summer stay in the hut.
Here the son Coriolano has learned to make cheese. Now, in the company’s dairy, it transforms milk, obtaining various types of fresh and aged cheeses. The cheeses produced are offered for sale in the adjacent store.
Direct sale of fresh and aged cheeses