Castelli was established in Novara in 1892 by Carlo Castelli as a company that produced Gorgonzola cheese. Of a modest entity at first, the firm quickly grew thanks to the quality of its product and at the beginning of the 20th century, it began dealing with other typical Italian cheeses such as Parmigiano Reggiano and Grana Padano. But the biggest developments occured during the years between the two World Wars when Castelli became one of the most important enterprises in the sector. And it was still in this position of leadership in 1988, when the new ownership took over the business. Since then, further developements have occurred and new production plants taken over, one of these being the dairy of Abbiategrasso, that has been specialized in the production of Gorgonzola and Taleggio cheeses for the past century.
But all this development has never impaired those values of reliability and care typical of an artisian crafted product which are at the roots of Castelli’s success. Although helped by machines in the more repetitive and fatiguing phases, Castelli’s cheeses are still mainly produced by hand as dictated by tradition and as confirmed by the strict regulations established by the Protection Consortios.
