What connects a young emigrant from Texas, a forgotten cheese recipe, and one of the world’s most renowned blue cheeses? Meet Arrigoni Battista - a family-owned dairy from Lombardy whose Taleggio and Gorgonzola cheeses have been bringing authentic Italian tradition to professional kitchens around the world for over a century.
The story of Arrigoni Battista began in an unusual way. At the end of the 19th century, young Battista Arrigoni from the Taleggio Valley near Bergamo emigrated to Texas, but World War I conscription forced him to return to Italy. In 1914, he settled in Pagazzano and founded a family business that initially focused on agriculture but soon turned to dairy production. By the 1930s, the company’s small creamery was producing Taleggio cheese based on a family recipe, and in the 1950s, the range expanded to include Gorgonzola. Today, Arrigoni is one of Italy’s leading producers of Taleggio and Gorgonzola DOP cheeses. Since 2003, the company’s modern dairy facility in Pagazzano spans 60,000 m², and its products regularly win international awards, including the World Cheese Awards and the International Cheese & Dairy Awards.
Why is Arrigoni cheese a trusted partner for HoReCa professionals?
• Protected designation of origin (DOP) - Both Taleggio and Gorgonzola carry the EU’s Protected Designation of Origin (DOP), ensuring they are produced in a strictly defined region of Northern Italy following traditional methods.
• Short and clean ingredient list - Only pasteurized cow’s milk, salt, and rennet (no unnecessary additives), making it suitable even for the most demanding guests.
• Artisanal yet modern production - Cheese is handcrafted under the supervision of experienced masters and aged in modern, controlled environments, ensuring consistent quality in every batch.
• Practical formats for professional use - From whole wheels (~2.2 kg Taleggio or up to 12 kg Gorgonzola) to halves, quarters, and 200 g portions-perfect for any kitchen or cheese board.
• Internationally recognized quality - Arrigoni cheeses consistently win gold and silver medals at prestigious competitions such as the World Cheese Awards and International Cheese & Dairy Awards.
Classic Cheeses from Lombardy
• Gorgonzola Dolce DOP - A soft blue cheese made from cow’s milk, aged for at least 50 days. Its flavor is mild and delicate, with a white or pale straw-colored paste and evenly distributed blue-green veining-an ideal introduction for those new to blue cheese.
• Gorgonzola Piccante DOP - A firmer, longer-aged (at least 80 days) counterpart to the Dolce version, with more pronounced veining. Its flavor is bold, salty, and aromatic, with hints of dried fruit-favored by gourmets seeking a stronger character.
Applications in Professional Kitchens
These cheeses are versatile ingredients for both cheese boards and hot dishes. Thanks to its excellent melting properties, Taleggio is perfect for fondue and fillings-for example, asparagus pudding with Taleggio fondue or “Anelletti” pasta timbale with eggplant and Taleggio. Gorgonzola Dolce adds gentle creaminess to risottos, sauces, and baked dishes-such as zucchini pie with Gorgonzola Dolce and lavender or spaghetti “nests” with Gorgonzola Dolce. Meanwhile, Gorgonzola Piccante, with its intense character, is an excellent base for fondue sauces for meat dishes, polenta, or rich starters like carrot pudding with Gorgonzola Piccante fondue. Its strong aromatic and spicy profile also pairs beautifully with structured, full-bodied red wines.
Producer’s recommendation: All Arrigoni cheeses should be stored at temperatures between +1°C and +6°C. Before serving, it is recommended to remove the cheese from the refrigerator at least 30-45 minutes in advance, allowing it to reach room temperature and fully reveal its aroma and texture.
