for pizza

We like to do things properly which is why our mozzarella is designed and created for pizza chefs who require an ingredient with a lingering milky flavour delivering superior pizzas.



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 mozzarella with flavour. And we take all the time we need.

A family history

every business has a history.
traces of its origins stay with it right up to the present.

A family history

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.

Bread, milk and butter - go back to times immemorial. They taste like the whole world is awakening.
J.H. Leigh Hunt


Every business bears a social responsibility
and also needs to be concerned about their surroundings

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.

  • Energy saving
    We monitor energy and water consumption, in real time, at all stages of the production process in order to optimise consumption usage.
  • Packaging
    Most of our mozzarellas are packed in pouches, a solution that requires less plastic than tubs.
  • Solar panel systems
    We have two solar panel systems that provide more than 60% of the electricity we consume.
  • Organic
    Since 1995 we have chosen to introduce an organic product line, which production process has less impact on the environment: cows are grass-fed and no fields are needed to produce fodder nor are tractors used to harvest hay.

Read our organic

  • food safety system certification
  • organic farming certification


Since 1995, Caseificio Tonon has been certified for the production of mozzarella with milk produced by organic farming methods.

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 ORGANIC Latte&Fieno is a 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.