Origins
The founder, Amedeo Giordano, moves from Tramonti (Amalfi Coast) to Oleggio (Novara) and opens a small sales business selling locally-produced milk, butter and cheese.
Foundation
He obtains a licence to process milk and begins the direct production of “mozzarella fior di latte" according to the best southern Italian traditions.
The passion for Pizza
Caseificio Giordano becomes the key supplier for an increasing number of suppliers, broadens its production capacity and increases its range of products aimed at other sectors.
Expansion
The factory is restructured with new milk receipt tanks and automated spinning machines.
Quality certifications
Caseificio Giordano is awarded IFS and BRC certifications.
Si avvia la produzione di mozzarella a base di latte di bufala proveniente da allevamenti locali.
A new department
Launch of the production department dedicated exclusively to processing buffalo milk.
The Controlled Supply Chain Giordano
In partnership with the “Alma Mater Studiorum” – University of Bologna, Department of Veterinary Medical Sciences has developed the Controlled Supply Chain Giordano.
A project of continuous growth
Auricchio Group acquires Caseificio Giordano
