A Friulian story
1940
Our story began in the 1940s in Clauzetto, a little municipality
in the mountains of the province of Pordenone, bordering on the
old Pieve d’Asio after which the unique and now rare Asìno cheese
is named. The young Renato
Tosoni built his business on this
very cheese.
Specializing in the selection, ripening and distribution of traditional
Friulian cheeses, the company expanded over the years and decided to
build its new premises in the valley, in the nearby town of Spilimbergo,
where
Renato’s children also joined the business.
1990
During the 1990s, the strong desire to protect one of the last
bastions of the Friulian cheesemaking tradition led to the company’s
first production experience with the purchase of the historic San Foca
Dairy in San Quirino.
2000
The current premises were built in 2000, providing the necessary space for
traditional Friulian products, in particular Asìno cheese (of which Tosoni is
the sole remaining producer), Formadi Frant, Frico, Formai dal Cit, and
Scuéte Fumade (smoked ricotta) to cite our main and perhaps best-loved products.
2008
In 2008, the San Foca Dairy was replaced by the Tre Valli Dairy in
Travesio. The fresh raw milk, collected daily from local farms and prepared
in the traditional way in the typical double-bottomed copper cauldrons,
combined
with the cheesemaker’s expertise ensure the high quality of
Tosoni’s products, familiar to and loved by our customers, such as
Latteria Meduno, Latteria Travesio and Montasio PN244.
2015
The family continues to grow and the new generations have joined the
company: Davide Tosoni, Roberto’s son, and Francesco Tosoni, Domenico’s son, work alongside their parents and Uncle Carlo to continue the family tradition.
2018
Tosoni and the internet:
the e-commerce site tosoniformaggi.it was revamped
to allow the tradition of Friulian speciality products to benefit
from the potential of new web technologies.
