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Classic cheese of Venetian production, it takes its particular name because it is an intermediate process between Asiago Pressato and Asiago d'Allevo. In the cheese-making process, the milk of the evening and the milk of the following morning are used, mixed together to give life to the cheese. Appearance of light color, scattered and small holes, rough and consistent rind. Intense, pleasant and never spicy flavor

ROGNONI UMBERTO SRL

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The heart of our company, founded in 1915 in northern Italy where our business is concentrated, is the maturing and trading of cheeses. We also regularly export to almost all EU countries and several non-EU countries (Canada, USA, Mexico, Azerbaijan, Philippines, Ethiopia, New Zealand, Singapore and Taiwan).
Our main strengths are our wide assortment (more than 300 varieties of cheese, including many PDO and PGI) and an excellent level of service, combined with competitive prices and trading conditions.

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