History
From the end of the nineteenth century, a long hundred year history ...
More than 100 years have passed since, at the end of the 19th century, the great-great-grandfather Luigi started the activity of cheese maturing. We continue to ripen using the same methods that have been handed down to us and we want to continue the business with the enthusiasm of then basing our work always on four fundamental elements: the environment, man, wood and time.
fine '
700
Our history has solid roots in a town: Borgofranco d'Ivrea. The area where the town of Borgofranco d'Ivrea rises was originally marshy, and, for this reason the inhabitants could not build the cellars under the houses. With time, however, they discovered that, in some areas located a short distance from the village and close to the mountain, there were ravines between the rocks from which wet and cold drafts flowed. To take advantage of these currents, which they called "hours", at the end of the 18th century they began to build cellars leaning against the mountain, thus creating a nucleus of new rural buildings: the "BALMETTI."
Our historic "balmetto" is currently used as a showroom and is opened for visits by customers and friends, and especially during the third Sunday of June for the "balmetti" festival, an event not to be missed.
fine '800
More than 100 years have passed since, at the end of the 19th century, the great-grandfather Luigi started the activity of cheese maturing in these cellars. The same activity was then also started by his son-in-law Egidio Torreano and continued with the help of his sons Giuseppe and Luigi.
in 1933
The great-grandfather EGIDIO TORREANO, here on the side with his great-grandmother, founded the: "EGIDIO TORREANO E FIGLI" continuing the footsteps of his father-in-law. The activity continues with the help of his sons Giuseppe and Luigi. The need to transform the business, due to the new commercial demands, has forced the Company to omit the classic "balmetto" for a new reality.
in 1956
PATENT CENTRAL OFFICE
In 1956 the sons of Egidio, Luigi and Giuseppe registered the PATENTS for MARCHIO d'IMPRESAdella of the FONTEGIDIA.
Today the rooms used have become large maturing rooms, very similar, for temperature and humidity, to those of the "balmetti", and where, annually, thousands of forms of cheese are treated.
Maturers for 86 years!
2019 is our 86th year of activity with pride.
