HISTORY AND TRADITION
IN OUR CHEESES
In March 2017 in the midst of a complicated context for the Argentine dairy industry, the passion and desire to grow drove us to reactivate a blue cheese factory, traditional in the town of Toro Pujio - Córdoba - Argentina.
Under the name Lácteos Toro Pujio, this enterprise is launched, which is distinguished in the country for being the first to produce different kinds of blue cheeses such as Azul (Traditional), Stracco (Gorgonzola) Italy, and Mariello (Cabrales) Spain.
The objective of our factory is clear and responds to a special niche in the city of Buenos Aires and the world, since the factory plans to transcend borders and export to Chile.
currently producing traditional, mariello and stracco.
make up the farm where the factory is located.
are necessary for the unique flavor to be defined
ALL PROCESSES ARE 100% HANDMADE
For our exclusive cheeses we use ferments and ingredients of Italian and French origin, it is a long process of elaboration where patience is required to process the fresh milk supplied by local producers.
Different aspects of the cheese are evaluated in order to evaluate the flavor and characteristics after 35 days.
It is a traditional, characteristic blue cheese, handmade and aged long enough for the development of the characteristic internal molds, flavor and texture.
It is a seasoned blue cheese of the European type (cabrales) with a natural rind of artisan elaboration, with an intense and earthy flavor and characteristic mold.
It is a seasoned blue cheese, European style blue cheese (gorgonzola) with natural rind, handmade, intense and earthy flavor, with characteristic mold.