Carlo del Clat cheeses are produced in small and limited batches. Each processing step is carried out with great care and attention. Limited production, typical features, the specific production process and the choice of distribution channels are all selective factors that give value to the product.
Even today, as it always was, the milk is collected in the municipality and surrounding area of Bagnolo Piemonte. The Piedmontese breed of cows produce very little milk but it is of a high quality. Only by working with experienced cheese makers can this valuable raw material be changed into such an excellent cheese.
Carlo del Clat represents the link between “how things used to be” and the modern production techniques needed to achieve excellent cheeses from a taste and nutritional point of view. Our products are the result of the knowledge and the work of four generations of cheese makers enriched by the constant attention to the evolution of a scientific dairy.
Over the years, the passion for perfection has led the company to extend the size of its market without losing the ingrained principles of its success.
Each stage of production is carried out entirely by hand and attention to every detail gives exceptional value to the Carlo del Clat cheese. On bringing them to the table, you can appreciate the quality that master cheese makers have been able to create.
Inspired by a concept of ancient, almost archetypal beauty for Carlo del Clat cheese, aesthetics also assume a considerable importance. Each cheese form is designed based on a creative project that cannot be separated from the aesthetics of the final packaging. This packaging completes the complex work of production and enhances and protects the precious product.
Opening a package of Carlo del Clat Clat is a unique experience for the senses, a pleasurable emotion for yourself or to give as a gift.