A bit of history
Caseificio Seggiano began their activity in January 2001: the two partners, cousins Roberto Governi and Gabriele Fabbri, restarted an ancient family tradition of Seggiano, famous thanks to their family dairy. The precious traditions of cheese making have not been lost and Roberto and Gabriele have combined their experience with enthusiasm and passion to revive the company.
The result is a range of cheeses with the flavour of the past, produced with an artisanal method handed down from father to son, which preserves the precious teachings while keeping up with the times and making constant improvements to achieve the perfect combination of past and present, tradition and innovation, craftsmanship and an increasingly wide production.
Some essential phases of the production cycle are still carried out completely by hand, such as dry salting, turning and crust treatments of the various products. The most innovative technologies have taken over in the renewal of the washing phases, in the pasteurization of the milk and the sterilization of the environments with the use of avant-garde instruments, to the benefit of the quality of the final product without renouncing to the artisan workmanship that has always distinguished the cheese factory in Seggiano.