It's natural

...that it's good. Loved in Italy, highly sought after abroad, Longo products add taste to every meal. A selection of specialities from the Piedmontese cheese-making tradition bring wholesomeness and authentic flavours to the table: toma, paglierina and every type of tomino cheese, all produced with the times and recipes of the past in the new plant in Rivarolo Canavese, where high technology and ancient techniques come together. The ingredients are those of times gone by as well: top quality milk, taken from the cows no more than 30km away from the plant, plus salt, rennet, and a big dose of passion - the same passion that's been passed down unimpaired since 1950.

Quality

milk, salt, and... It's the good methods that make good cheese. Machines guarantee a product that's perfect in terms of hygiene, but that's all. At the Longo plant, the milk works, rests, and is transformed under the careful watch of skilled cheese makers who look after every stage of production, from the arrival of the milk to the packaging of the final product. The warehouse? It's hardly needed: Longo products set off immediately so they arrive at once. The fourth ingredient, in fact, is called "freshness".

A Canavese tradition

The name Longo has been synonymous with freshness since 1950, when the company was founded. At the beginning there was just one product - the Canavese Tomino, which Longo packed in rolls. This was the winning idea at the roots of a dairy tradition with few equals. Over the next years, various cheeses were created and became popular within a very short space of time; the Paglierina® (in great demand abroad too), the Tomini del Boscaiolo® (the first of a range of cheeses that can be cooked), and many other highly popular specialities, ready to bring a touch of freshness, taste and tradition to your table.