Caseificio Pascoli: L'azienda

Our history

  • Our history
  • Family Cheeses
  • Eat artisan food!
  • Production Techniques

The Caseificio Pascoli dairy was born 50 years ago

The origins of Caseificio Pascoli dairy date back to 1964, when Mr. Michelino Raduano (awarded the title of Cavaliere) founded it right on the banks of the historic river crossed by Julius Caesar. The President is Marinella Conti, an expert dairy woman who has been managing the production and overseeing the general running of the business for over 30 years. The cheese factory produces many cheeses, promoted and rediscovered over the years thanks to studies and research. Two PDO (Protected Designation of Origin, a scheme provided by the EU to identify a product closely linked to a territory and its history) cheeses are produced: the SQUACQUERONE di ROMAGNA PDO and the FORMAGGIO DI FOSSA di SOGLIANO al RUBICONE PDO. On average, 50 quintals of milk per day are handled. In summer this amount increases in proportion to the tourist flow of the Adriatic coast (the “Riviera Romagnola”).

Caseificio Pascoli: family dairy, artisan cheeses.

For over 55 years the cheese factory has been producing mozzarella, fresh and ripe cheeses typical of the territory, such as the Squacquerone di Romagna Dop and the Formaggio di fossa Dop, which are brought to age in the medieval fosse of Sogliano al Rubicone. Our product range is completed with the line “I Sapori del Rubicone” (The Rubicon Flavors) which includes cheeses from Romagna sheep's milk refined in Albana di Romagna and in Bertinoro Sangiovese (native grape varieties) and Romagna pecorino cheeses, pure or aged under walnut leaves or in hay; There are also caciotte of mixed sheep, goat and cow milk or only goat or only cow milk cheeses like the Caciotta del Rubicone, made with cow’s milk and the new Birba goat cheese with vegetal rennet. Our range of fresh cheeses is wide: it includes the Bazzotto, typical cheese of rural tradition, Ricotte, Nuvola di latte, Stracchino and Casatella, Mozzarella, Scamorze and Stracciatella and the Caciotte with vegetable rennet. Our cheese ingredients include Italian and local milk, enzymes, rennet and crystal sea salt. The cheese factory has an outlet store open every day except Sunday and a half-day closing on Saturday afternoon, from June to September.

Eat artisan food!

Caseificio Pascoli has embraced a health-conscious philosophy that can be summed up in this slogan: Eat healthy, eat artisan food. This philosophy goes beyond being able to cook well. Above all, it entails knowing how to choose producers and artisan products made with natural, traditional, Italian ingredients.

Production Techniques

Caseificio Pascoli favours the agricultural supply chain by adopting dairy product traceability in the production processes. Therefore, our production is carried out with a supply chain traceability system in compliance with the UNI EN ISO220052008 standard and the A EN ISO9001 quality management system certification. The cheese factory adopts a self-monitoring plan to ensure food safety. It’s an ethical company because it has always ensured labour protection in terms of regular work and working conditions inside the plant. It fights against food fraud and it’s responsibly and strongly committed to the cultural and social development of the territory. Technological and process innovation are all about craftsmanship, because our company philosophy is tightly connected to the concept that "food cannot be created with an industrial format; thus, sensible eating is the first step towards general well-being and a good quality of life.”

How we were

How we are…

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