The first traces of a milk-related activity date back to a great-great-grandmother of the Moro family soon after the unification of Italy.
The family's activity is based on collecting milk in the Veneto countryside from local farmers.
Rino Moro, the fourth generation, opened a dairy products shop in Oderzo and in 1954 purchased the local dairy in Gorgo al Monticano. He transitioned from supplier to industrialist and immediately increased production levels.
A new facility was established in Motta di Livenza, Treviso, soon becoming one of the most important, qualified and acclaimed production sites in North-East Italy.
Rino Moro, together with other industrialists, founded the Consortium for the protection of typical Montasio cheese, which became PDO in 1996.
Under the leadership of the fifth generation, the facility was renovated and equipped with state-of-the-art technology, enabling it to process milk safely and produce high-quality cheeses for large-scale retail, Horeca, and the industrial sector.
Latteria e Caseificio Moro is one of Italy's leaders in products such as ricotta and mozzarella and is renowned for its 'Daniele' matured cheese." Thanks to the injection of new capital, the Caseificio Moro is growing as a reference industry in the dairy sector, also internationally.
Mission
Thanks to the passion with which our staff have been producing our cheeses for years, the strict selection of milk and constant investment in technology, we have become a synonym for excellence recognised throughout Italy and Europe. Every taste of one of our products becomes a memorable experience.
