Legal Representative of Capoferri Formaggi Srl
Based in Adrara San Martino, near Lake Iseo in the Bergamo area, Capoferri Formaggi has been specialising in the ageing of traditional Italian cheeses for more than fifty years. The company works closely with local producers and selects a wide range of regional and PDO cheeses, combining traditional expertise with a strong connection to its territory.
Andrea Capoferri, legal representative of the company, explains the role of ageing in defining product quality and identity.
Capoferri Formaggi specialises in cheese ageing. What are the key elements that determine the quality of the ageing process?
For us, ageing is not simply a matter of waiting but an active craft developed over three generations. The key elements are the meticulous control of temperature and humidity, but above all the experience of the affineur.
Traditional practices such as regularly turning the wheels and brushing the rind with water and salt are essential. These steps stimulate natural bacterial flora and proteolysis, allowing the cheese to develop complex aromas and unique textures that cannot be achieved through purely industrial processes.
Your company works with several traditional and PDO cheeses. What criteria guide your product selection?
Our selection is based on a strong connection with the territory and on the quality of the raw material. We work with cheeses produced by small local farmers who respect animal welfare and seasonal production cycles.
For PDO cheeses such as Taleggio, Formai de Mut and Gorgonzola we look for authenticity, aiming for each wheel to reflect the pasture it comes from. Our signature lies in artisanal care: we select only products that meet our standards of organoleptic excellence.
The “Selezione Capoferri” line includes some of your most distinctive cheeses. What makes these products stand out?
The “Selezione Capoferri” represents the highest expression of our ageing expertise. What makes these cheeses unique is the extended maturation, which enriches them with deep and persistent sensory characteristics.
One example is our Stracchino del Monte Bronzone, recently awarded a silver medal at the World Cheese Awards. Thanks to longer maturation and a washed rind, it develops intense aromatic notes that clearly distinguish it from younger versions. The ageing process also makes it naturally lactose-free. These are niche products designed for consumers seeking a refined tasting experience.
International markets are increasingly interested in authentic regional products. How do you see the opportunities for traditional Italian cheeses abroad?
The opportunities are extraordinary because international consumers are increasingly looking for authenticity. Products like ours, which guarantee a short supply chain, the use of raw milk and a strong family tradition, are perceived as true gastronomic treasures.
Success in international competitions confirms that there is room for artisanal specialties from the Bergamo area. We see growing interest not only in flavour but also in the values these cheeses represent: the protection of mountain biodiversity and the preservation of traditions that might otherwise disappear.
Through a combination of traditional ageing techniques, careful product selection and a strong connection to its territory, Capoferri Formaggi continues to enhance the value of artisanal cheeses. A heritage built over three generations that today looks confidently toward international markets.
