Milk is a living substance. It embodies the essence and perfection of nature and has been providing nourishment to humans since life first began. Understanding and respecting the characteristics of milk, the time it needs, is essential to producing the best products.
We process milk using milk enzymes as well as a special ingredient, which is not on the label: and wait patiently. The milk needs time to imbue the fiordilatte mozzarella with flavour. And we take all the time we need.
Our story begins in the early 60s with just a small van and milk collection jars, when Tarcisio Tonon - recently returned from Australia where he had emigrated after World War II - collected milk from farmers to deliver to the Neapolitan cheesemaker, Federico Ammaturo, who had migrated north to produce mozzarella for the first pizzerias set up in the nearby city of Treviso. And so Tarcisio learns this trade from Federico. We are now in the early 70s. Then, with a passion for good food, our story grows, very much like that of family that grows as the children grow up.
Although over the years we have innovated and introduced technology into our processing methods, we have always remained true to our traditions, using the same processing times that were used in the past. Even after 2019, when the company was taken over by Latteria Montello. So, even fifty years later, the basic ingredients today have remained the same: the family environment, a passion and respect for nature and for doing things properly.
It is natural for professionals working in the agri-food industry producing healthy food in the most natural way possible to focus on the environment, limiting environmental impacts as much as possible.
Not a choice that is trending currently, but a natural choice, the logical consequence of a passion for doing things well. Certified products that are subject to strict controls by the certifying body are intended for businesses and consumers whose focus is well-being and health, healthy and balanced diets inspired by a culture of respecting nature. First launched in 2018, MIA Latte&Fieno ORGANIC is a fiordilatte mozzarella made with milk from cows fed by organic farming methods in compliance with the Latte Fieno specification, and in close collaboration with a group of breeders in the Lessinia mountains.
In 2006 Caseificio Tonon obtained its ISO 22000 certification, which in 2011 became the 'Food Safety System Certification (FSSC 22000)', both issued by the DNV. The FSSC 22000 standard is the fifth certification scheme approved by the 'Global Food Safety Initiative' after the BRC, IFS, SQF 2000 and Dutch HACCP standards, and represents an effective hazard analysis and risk management methodology based on HACCP principles, capable of optimising efficiency and effectiveness in food safety.
