The Caseificio Pugliese Conrado Group history started 40 years ago when the Radicci family, from Gioia del Colle, Bari area, moved from Apulia Region to Piedmont Region, linking the ancient dairy tradition with the best raw material: the piedmontese milk.
The Company produces fresh cheeses using just pasteurized cow's milk, starter culture, salt and rennet. The milk used is 100% italian milk, coming from selected piedmontese stable.
The Group makes fresh stretched cheeses such as: Mozzarella Fior di latte, Burrata, Treccine, Nodini (hand made), Ricotta, White and Smoked Scamorza, Caciocavalli and soft cheeses such as: Stracchino Conrado (made with High Quality milk), fresh and semimatured Tomini. There are 42 selected piedmontese stables; the daily milk processed is 200 tons, 90% of the milk utilized is High Quality (based on italian law on freh pasteurized milk (High Quality L. 169/89, and regulation 185 of 5/9/1991). This means that there are strong controls at the farms following regulated norms to guarantee neutrality and hygiene of the product.Furthermore, the milk used in the production of cheese is obtained from cattle nourished with cattle feeds that have not been genetically modified. The NON-GMO system (this system is certified by CSQA of Thiene, province of Vicenza) has several verificaction processes throughout tha stables and farm we work with. The whole production is totally computer based, this kind of technology is necessary to keep all production steps under control. The alliance between the artisanal activity and the high tech process represents the winning idea.200 are the employees daily working for the company, the turnover of 2010 has been 48 milion Euros. The Caseificio Pugliese Conrado Group mission is a continue commitment to research and investment into quality assurance to produce the highest grade cheese while building a company where its workforce and stakeolders can enjoy best practices and development in an empowered work environment.