Caseificio Tonon

The history of Caseificio Tonon began in the early 1960s, when Tarcisio Tonon collected milk from the farmers and delivered it to the Neapolitan dairyman Federico Ammaturo, who came to the North to produce mozzarella for the first pizzerias established in the nearby city of Treviso. It is the same dairyman who taught the art of making mozzarella to Tarcisio Tonon, before giving him the tiny dairy farm in Quinto di Treviso, in the early 1970s. The passion for good things has accompanied the history of our company, which is also the story of a family. In 1979 Caseificio Tonon expanded, moving to the current headquarters in Zero Branco, where it laid the foundations for constant development over the years, and led it to the employment of around 50 people now. At the beginning of the 1980s, the use of IQF deep-freezing began to be applied, and was used for the first time in Italy to mozzarella from Caseificio Tonon; this allowed to reach foreign markets with a product of Italian food...