In 2021, the façade of the production site was renovated: a symbol of concrete steps taken to reduce environmental impact and of the commitment of all our member farms to animal welfare. Brown, like the earth — the element from which all our work begins; brown like the mountains, the territory in which Latteria di Chiuro has its roots and which we strive to enhance as it deserves. Green: stylised blades of grass, a symbol of alpine pastures, but also of the strength that comes from standing together; the simplicity of small things that start from the ground up and grow, step by step.
At Latteria di Chiuro, today’s production never loses sight of the past and of tradition, while making full use of the most up-to-date tools to guarantee the highest quality and food safety of every product. This is why integrated management and control systems are used, supported by next-generation technologies. Quality is further ensured by the voluntary certifications obtained and renewed over the years: supply chain traceability (UNI ISO 22005:2008), organic certification and IFS Food, as well as the quality marks Latte Fresco Valtellina and Valtellina Qualità.
On the farms of our member suppliers, the predominant breed is the local Brown cow (Bruna), well suited to the sometimes challenging conditions of our territory. Its milk is of high quality and has a protein and fat content above the average. Thanks to the close proximity between farms and dairy, we are able to guarantee fast and frequent transfers and to process the milk within just a few hours of milking.
Milk quality is constantly monitored, even before it reaches the dairy. We carry out thousands of controls and analyses every year on raw materials, semi-finished products and finished goods. For routine production checks, we rely on an in-house laboratory, while additional analyses are entrusted to accredited external laboratories. We continuously monitor our activities and quality management system, constantly improving their organisation, procedures and processes.
Always under control We manage our production facility according to HACCP procedures to guarantee food safety, based on risk prevention. Production areas meet the requirements of the food industry: floors, walls and ceilings are washable; we use stainless steel and other materials suitable for food contact; we carefully avoid the crossing of production flows during processing. All good hygiene practices are applied, with specific procedures for each area. The plant is equipped with air treatment units capable of filtering and sanitising the environment. In the most sensitive processing areas, the system constantly maintains positive pressure and temperature control. Washing and sanitising of the equipment are managed automatically. Advanced devices are always active to detect the possible presence of foreign bodies that could accidentally end up in the product.
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