Fresh products
Fior di latte, provola and mozzarella (fresh stretched-curd cheeses) and ricotta, made with simple but high-quality raw materials.
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Producers · Bosco Rubano (PD)
A full-cycle farm: dairy farming, cheeses, yogurt and gelato since 1888
Eccellenza Italianacertificata 2026–2027ID 12732
Read on
The place
Since 1888, Caseificio Traverso by Milk&Cheese has stood as an example of a family-run farm in the Padua area. Founded with thirty dairy cows, it was dedicated to cattle farming until 2004. The redevelopment of the entire supply chain led to the direct production of fresh and aged cheeses, yogurt and gelato, sold at the shops in Rubano and Selvazzano Dentro.
Since 1888
The origins of Caseificio Traverso date back to 1888, when the business began with thirty dairy cows in the Padua area.
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Why you can trust it
CASEIFICIO TRAVERSO BY MILK&CHEESE is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
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Location
CASEIFICIO TRAVERSO BY MILK&CHEESE is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · The method
The cows are raised on the farm with close attention to animal welfare. From June to mid-October the heifers are moved to Malga Archeson on Monte Grappa, where they graze in the meadows of the area, surrounded by unspoiled nature.
The milk is processed on site using techniques that combine tradition and experience. Meticulous control at every stage ensures compliance with hygiene and safety standards and the quality of the raw materials.
Finished products are available at the shops in Rubano and Selvazzano Dentro. The company also offers an online shopping service for the direct sale of fresh and very fresh cheeses, yogurt and gelato.
The production
Fior di latte, provola and mozzarella (fresh stretched-curd cheeses) and ricotta, made with simple but high-quality raw materials.
Products suited to accompanying polenta, stews and traditional dishes. In 2018 the chive-flavoured provola won second prize at Caseus Veneti.
Gelato in various flavours, chocolate chip cookies, zaeti (Venetian raisin biscuits), meringues and chocolate biscuits.
Custom selections featuring the company's own cheeses alongside products from local farms: honey, mostarda, jams, wine and cured meats.
The proof