The history of Caseificio Tonon began in the early 1960s, when Tarcisio Tonon collected milk from the farmers and delivered it to the Neapolitan dairyman Federico Ammaturo, who came to the North to produce mozzarella for the first pizzerias established in the nearby city of Treviso.

It is the same dairyman who taught the art of making mozzarella to Tarcisio Tonon, before giving him the tiny dairy farm in Quinto di Treviso, in the early 1970s. The passion for good things has accompanied the history of our company, which is also the story of a family.

In 1979 Caseificio Tonon expanded, moving to the current headquarters in Zero Branco, where it laid the foundations for constant development over the years, and led it to the employment of around 50 people now.

At the beginning of the 1980s, the use of IQF deep-freezing began to be applied, and was used for the first time in Italy to mozzarella from Caseificio Tonon; this allowed to reach foreign markets with a product of Italian food excellence.

In 1995 came the certification for the production of mozzarella with milk from organic farming, which today concerns exclusively the “latte fieno" produced in the mountains of Lessinia (VR), while in 2006 the Caseificio obtained the ISO 22000 certification (now FSSC 22000) for food safety.

Today the company is recognized as a producer of high quality mozzarella in various formats for catering, food processing and food industry, exporting 50% of production to European and international markets.

Caseificio Tonon

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