the processing: Venchiaredo spa.
Venchiaredo has chosen a strategy focused on specialisation, devoting its operations solely on the production of fresh cheese.

The milk processing equipment used by the dairy plant are the most advanced technologies available on the market in terms of automation and innovation, and ensure absolute quality and safety along all stages of the production process.
These are the conditions that grant customers the exceptional genuineness, freshness, nutritional quality and organoleptic excellence of the Venchiaredo dairy products.
The Company’s investments to renew its facilities and equipment are focused on ensuring a high production capacity and above all, a high and constant quality standard of the cheese produced throughout the year.

production plant.

The new Stracchino production plant ensures that the transformation processes are carried out in maximum safety in terms of sanitation.
Air conditioned facilities, bacteriological air filtration, overpressure systems for unidirectional air outflow, total separation of the various processing areas based on different levels of risk, linear flows of production, are factors that help grant a safe product with a long shelf life.

The steps in the production of Venchiaredo Stracchino

Milk


Milk from Friuli Venezia Giulia is characterised by excellent organoleptic and nutritional characteristics.

Milk maturation


The milk maturation before the processing enhances the aromatic notes typical of Venchiaredo Stracchino.

Recipe


The simple, genuine recipe, handed down from generation to generation preserves a unique and remarkable heritage of cheesemaking wisdom and tradition.

Whey


The preparation of whey, using the milk sourced by our cooperative, allows us to maintain and enhance a sensory profile that only fresh milk supplied by farms in our area can provide.

Acidification


A very slow acidification of the curd contributes to ensuring a sweet and delicate taste and to the particularly creamy consistency characteristic of Venchiaredo Stracchino.

Coagulation


Coagulation relies on reduced amounts of rennet, which characterises a typically lactic process (slightly acidolous) rather than based on rennet (neutral).

Production facilities


Modern and highly advanced production facilities: a one-of-a-kind setup that allows us to guarantee exceptional levels of qualitative consistency.

Stewing


A strictly controlled stewing process through a highly automised maturation tunnel, which allows the quality refining of Venchiaredo Stracchino cheese.

Salting


The salting phase by immersion into continuously treated brine through a sophisticated microfiltration system ensures high levels of microbiological quality.

Maturation


The maturation of the product in rooms under strictly controlled environmental conditions (temperature, relative humidity, air quality) enhances the sensory profiles characteristic of Venchiaredo Stracchino.

Packaging


The packaging phase takes place using automated machines and is subject to protected atmospheres designed to ensure the highest qualitative standards of Venchiaredo Stracchino.

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