Making Gorgonzola is an art that feeds on quality, experience and passion. An art made of Italian milk and happy cows, skilful hands and ancient techniques, time meant as a precious ingredient that improves and takes the product to perfection. For over 140 years, the Baruffaldi family has cultivated this art and handed it down from one generation to the next, innovating it while also preserving local traditions and being an active member of the local community.
Our history began with great-grandfather Angelo Baruffaldi, a dairyman in Valsassina, who, in the late 1800s, moved to Novara, where he continued producing Gorgonzola. In 1905 grandfather Rocco Ambrogio was born, and in the 1930s the family moved to Castellazzo Novarese to further expand the activity of their fast-growing Company. In the 1960s, inspired by his great entrepreneurial spirit, Angelo Baruffaldi decided to bet on Gorgonzola and Mascarpone. In 1970 he was one of the founders of the Consortium for the Protection of Gorgonzola Cheese. In the meantime, his dairy kept growing and even conquered foreign markets. Today, Angelo’s children – Rocco, Maria Teresa and Paolo – are committed to leading Baruffaldi products into the future.
The milk we process every day to produce our Gorgonzola Dolce and Gorgonzola Piccante comes from animal farms located in the Novara province, in the lands beyond the Ticino river, and in the area south of Milan, all strictly falling within the area defined by the Specification for Gorgonzola DOP Designation of Origin. We tend to privilege small producers and we establish direct business relations with them, which allows us to exert a thorough control over the raw materials we use. Indeed, top-quality Gorgonzola can only be made from top-quality milk – the milk of happy cows, free to graze in the open air, as required by animal welfare standards.
The real One.
Love for Gorgonzola runs through the centuries, treating everyone’s palate, with no distinctions. We produce it applying age-old manual techniques. The new technologies we have introduced are solely aimed at preserving traditional methods. Our internally-trained dairymen still cut curd manually, as is the case for most of the subsequent production stages. The result is a cheese of unmatched quality, which contains not only the best ingredients, but also all our passion for a job that has been in the Baruffaldi family’s DNA for four generations.