Italiana Formaggi is one of the four brands ALL-FOOD owns, and it works differently from the others. It is not a production range. It is a selection: cheeses from across the Italian regions alongside the best known European dairy, chosen and assembled into a single buyable range.
We do not make cheese and we do not claim to. We select it, we specify how it is cut and packed, and we consolidate it so a buyer opens one relationship instead of fifteen.
For the category as a whole, including what changes by destination, see our Italian cheese page.
How the Italiana Formaggi selection is organised
By origin, not by product type, because origin is what a cheese buyer actually shops by.
The Italian regions
Valle d'Aosta, Piemonte, Lombardia, Trentino Alto Adige, Veneto, Friuli, Emilia Romagna, Toscana, Lazio, Campania, Basilicata, Calabria, Sicilia and Sardegna.
The selection leans towards the names a buyer cannot get from a generic supplier. Bagoss and Bitto della Valtellina from Lombardia. Provolone del Monaco, Caciocavallo di Grotta Irpino and Schiena d'Asino from Campania. Caciocavallo Silano from Basilicata. Provola and scamorza from Calabria. Puzzone di Moena and Stelvio from the Alto Adige. Fontina and Toma from Valle d'Aosta. The Langa range from Piemonte. Fiore Sardo, Casu Sardu, Crabu, Gavoi, Juncu and Moliterno from Sardegna. Ragusano from Sicilia.
The European origins
England and Ireland, Holland and Spain. Mature, coloured and red cheddars, porter and Irish whiskey cheddars, Blue Stilton PDO, Shropshire and White Stilton. Edam Holland IGP, goat Holland IGP, Leerdammer and Maasdammer. Manchego Curado DOP and Spanish goat cheeses.
The producers and brands inside Italiana Formaggi
The selection carries named producers rather than anonymous product. On the Italian side that includes La Bufala for Mozzarella di Bufala Campana DOP, Fulvi for Pecorino Romano del Lazio DOP, Auricchio, Pinna, Fanari, Mantegazza, Central, Sepi, Tre Stelle, La Marca and Caseria. On the European side, Frico for Edam Holland IGP, Leerdammer, Cahill's, Wyke and Corcuera for Manchego Curado DOP.
That matters for a buyer in one practical way. When a customer asks where a cheese comes from, you can answer with a name rather than a country.
What the Italiana Formaggi catalogue confirms for every reference
This is the part most cheese offers leave out, and it is the reason the selection is workable for export.
Every reference in the catalogue carries the sales unit, whether that is a whole form, a half, a quarter, an eighth vacuum packed, a trancio, a tub, a carton or grated. It carries the weight, the TMC shelf life in days, the product code, and the number of units per carton. It states the milk type: cow, sheep, goat or buffalo. And it shows the PDO or PGI designation where the product carries one.
That means you can build a range and a price architecture from the document, before anyone ships anything.
Shelf life across the Italiana Formaggi range
The spread is the widest of anything we sell, and it decides what can reach you.
At one end, raw milk buffalo mozzarella carries eighteen days. Fresh mozzarella and some fresh formats run twenty five to sixty days. The mid range, provole, scamorze, semi-aged pecorini and most European cheeses, runs sixty to ninety days. The aged cheeses run a hundred and eighty days or more, and some hard mountain cheeses exceed three hundred and sixty.
Read against ocean freight and your own warehouse and retailer acceptance windows, that means the fresh end is an air freight or short haul proposition and the aged end travels anywhere. We tell you which references suit your route before you build a range around something that cannot survive the journey.
How Italiana Formaggi is cut and consolidated
Four things happen around the selection, and it is worth being precise about who does what.
Cutting and portioning is done by the producers, to the format we specify. We are not a processing plant and we do not claim to be one. What we do is decide the cut and the pack with you, hold the producers to it, and make sure the same specification arrives every time.
Storage and handling is managed to keep each cheese in the condition its ageing requires, which is not the same across a fresh buffalo mozzarella and a three year Provolone.
Groupage and transport is the part that makes the selection economic. We combine references from many producers into one shipment, so you are not running fifteen supplier relationships and fifteen freight movements to fill one counter.
Traceability runs through all of it. Every reference keeps its code, its producer and its designation from the catalogue to the delivery note.
Minimum order for Italiana Formaggi
It depends on destination and format, and indicatively it starts at around 50 kg or one pallet.
The more useful point is that it is mixable. The minimum is a total, not a threshold per reference, so you can spread it across as many cheeses as you want. A recent order out of this selection ran to roughly a hundred different references, most of them at one to four pieces, several at a single form. That is a full counter assembled in one shipment without committing volume to any single cheese, and it is the normal shape of a first order here rather than an exception.
Freight and pallet are quoted separately from the goods.
Frequently Asked Questions
Ask for the Italiana Formaggi catalogue
Tell us your market, your channel and the counter you are trying to build. We will send the selection with formats, weights, shelf life, milk type and designation per reference.