Lavialattea

Lavialattea: since 1997, cheesemaking experience meets the culture of tasting, sharing the world of cheese with enthusiasts and professionals.

Goat Cheese, Tradition & Research

At Lavialattea, cheese has been a family story since 1997. Based in Brignano Gera d'Adda, near Bergamo, the artisan dairy specialises in goat's milk cheeses and combines tradition with ongoing research into techniques, maturation and new interpretations of cheese.

Its cheeses have received numerous awards at international competitions, including the Mondial du Fromage and the World Cheese Awards. In 2019, Quintano won both Best Unpasteurised Cheese and Best Artisan Cheese at the World Cheese Awards.

Becoming an Academy of Cheese Training Partner is a natural extension of this experience: an opportunity to connect internationally recognised cheese education with the practical knowledge of people who work with cheese every day.

Through its Academy of Cheese courses, Lavialattea brings together two complementary perspectives. Valentina Bergamin leads the sensory journey and the storytelling behind each cheese; Lorenzo Facchetti opens the door to its production, maturation and quality. Delegates learn both how to understand what they taste and how choices made behind the scenes shape texture, aroma and flavour.

At A Glance