Caseificio Valsamoggia

Tradition, quality and a true passion for cheese

Nestled in the rolling hills of the Bologna countryside, Caseificio Valsamoggia has been a trusted name for lovers of fine food for over fifty years. Founded in 1974 by Sigfrido Manzini and his wife Luisa Cocchi, the dairy is still run today with the same dedication by the next generation.

From the very beginning, the mission has been clear: to produce high-quality cheeses while preserving time-honoured artisanal methods. Production still follows traditional techniques, from hand-shaping to ageing on wooden boards—processes that safeguard both authenticity and flavour.

Great care is taken in selecting raw ingredients. The milk comes mainly from local farmers in the Emilian Apennines, ensuring a short, controlled supply chain that guarantees freshness and quality.

Caseificio Valsamoggia is renowned for the variety of its cheeses, ranging from fresh to matured varieties. Specialities include:

• ricotta, squacquerone and stracchino
• artisan mascarpone
• caciotta and mixed-milk cheeses
• pecorino from the Bologna hills
• aged Parmigiano Reggiano

Alongside its cheeses, the farm shop offers a wide selection of gourmet products, including carefully sourced cured meats, fresh pasta, handmade desserts and baked goods—creating a complete culinary experience.

Special attention is also given to gift hampers, thoughtfully curated to showcase local products with elegance and originality.

While deeply rooted in tradition, Caseificio Valsamoggia is also forward-looking. Its ongoing commitment to quality, responsiveness to customer needs and participation in food events highlight a dynamic and evolving business.