ABOUT US: STORY SINCE 1941: EVERYTHING STARTS HERE

LA FAMIGLIA CHIOMENTO E LA TRADIZIONE CASEARIA DELLA TERRA D’ORIGINE

Ca.Form born from Chiomento's passion for dairy products. It's an ancient passion, handed on trought generation. These passion is insert in DNA of the family. The company is located on the base of Altopiano of Asiago, land proper for breeding and cheese producing.

Geography

Chiomento's Family comes from Foza, one of the most ancient Municipal of Altopiano of Asiago. Foza is strictely linked to its geographic position and History. It's located at 1,100 metres of altitudes and you can come here easy from Val Vecchia and Val Frenzela, importants line of comunication with river Brenta. In the past this characteristic permitted hoods and cattle of Foza to be reached by hunter( in 12,000 years ago), then by Padovan Shepherd( during Roman) and finally by North European population ( in the Middle Age), that were shepherd and woodsman.

CHIOMENTO'S FAMILY

From Franco Signori'S reserch contained in "Foza, una comunità, una storia", we learn a lot of information about the family. Chiomento's family, as other family of Foza, has native origine. He descends from HEINRICH the Doich. From one of Heinrich soon, Clemente, descends Chiomento, and from the other , Vincenzo, descends Oro. The aotocton place of Chiomento's Family is Piazza. In 1800 the family lives in Foza for 300 years. During Longobardo- Veneto reign, the amministration of common was entrust also to "Chiomento". In the second after war, Silvio Chiomento, was a mayor. but, between 1800 and 1900 a lot of family left Foza, serching luck in other country. For this reason, farming, that was the principal activity of the city, enter in crisis, and this was the starting of trong mutation. Many family settled at the feet of Altopiano of Asiago between Vicenza and Padova, place characterised by land rich in rivers and grass, where ex- sheeps feeders were passed to cow's feeding, working better. Today, descendants, don't anything about their ancient, but thank to written evidence, we learn that they were able to make cheeses. A lot of Chiomento's Family staied in Foza. Today there are a lot of streetsthet take their names: Ori Chiomenti and Chiomenti di Sopra.  

STORY

Peolple of Altopiano od Asiago descend from germanic population, named "Cimbri", that cames in this mountain a long time ago, attract by work ( bood, farm and feed). Since 1300 they govern in a partial Authonomy. The richness of wood and proximity with Brenta river, support commercial activity with Serenissima. Trought river, cheeses, wools,lambs cow's, coal arrive to Venice... Goods were transported on wood raft, and then, this woods were used to build fleet boats.

AGRO- PASTORAL ACTIVITY

Since Romanic Period this lands were called "Alpes", place for sheep feeding. Shepherd selected a particularly sheep breed " Foza Breed" good in wool and meat production . Thank to this characteristic, it diffuses in all Altopiano of Asiago. All people of Foza, worked for breeding and a lot of them become rich. During the years a lot of them were able to buy a pieces of land. From 1700 sheep feeding lost its first role, givning cow's feeding the possibility to envelopes. This permitted the production of cheeses, known all over the world. In Foza sheep feeding resist much more than in Altopiano Of Asiago.

CHEESE MAKING IS RESULT OF MILLENARY EXPERIENCE

During the years Sheep's Cheese rappresented an important elements, not only for familiar consumption, but also for its preciousness and simbolic object. This cheese, called "Pegorin", is namend in a lot of ancients documents. Frequently, sheep's cheese, units with money, was the payement for " pensionatico", that pernitted shepherds during winter, to breed their flock in plain. The ability in cheese and diary products is grown up during the years thanks to shift from wool to meat and cheese products. This cow's breeding was intended to replace,gradually, the sheep practiced for many centuries.

FROM PEGORIN TO COW'S CHEESE

After "CONGRESSO DI VIENNA" ( 1841), sheep farming was the first economic resource of Altopiano. But in a few years a lot o changes , attribuited specially to the end of " Pensionatico", transform the situation. Shepherds were force to sold their sheeps, and the economy passes to cow's feed. at the end of 1700, the Hystorical A. Dal Pozzo said: " cows are necessary hor human supporting. The most improtant fruits given by cow's feeding are calfs, cheesesand ricotta. An hundred years later, Berdardino Frescura said: "the fruit that rappresents Altopiano of Asiago are : ricotte, butter and cheeses: Vesena, produced firstly near Vezzena Mountain, and then also in the cloose farm. The Asiago Cheese, named for many years "Pegorin", was becoming a famous cheese all over the word.

BURLINA PDO COW

During colonisation of Altopiano of Asiago, Germanic take here also Burlina cow's race, a rustic race, adapted to mountain. Burlina is a medium- small size cow, it weight less than 4 quintal, it has a light head and black coat with white spots. It can lives in wild and it's resistent to illinesses. iIt produces a lof of milk of hight qulity, good for trasformation. iN 1900 , comes in Altopiano od Asiago also Rendena race, follow by Bruno Alpine race, a bigger race, good in milk production. Finally, in 1950, comes here Firsona race, less rustic, but great in milk production. The richness of '900 century, pertmitts people, except for miserables, to buy some cows. People that werwnt't able to feed cow, becuase they hadn't land and grass, bring cows to Malghe for all summer. Malghese, after feeding cows, works directly the fresh milk.

ASIAGO PRODUCTION

In the small cattleshed, fresh milk togheter with the other milk procuced in other small farm, was brought to trasformation. The trasformation was made in appropriate romms in a private house; seldom in a small " caselo". This situation permitts to some people to learn tha art of diary products. Somebody becomes so skilful that stat working in Trentino and Tirolo. At the end of 1800 there were 40 private cheese factory. Social cheese factory born some years later, follw by dairy industry. Cheese Produced was called Asiago, and it includes 2 types of cheese: " D'Allevo" and "Pressato". D'Allevo ripened less than 6 mounths was used in dining and D'Allevo ripened more than 12 mounths was used grated. During the years it diffuses also Pressato, less ripened, more delicate and with milky taste, that is kown as "Asiago Tout Court". Since 1978 it's a Dop cheese and the year later Consorzio of Tutela Asiago Cheese control its quality. Fresh "Pressato" or Ripened "D'Allevo", this is a special cheese, different from the other thanks to the richness of pasture and the ancient knowledge of its inhabitants.

Latterie Venete

In 1887, at the feet of Alps, north -west of Venice, Cooperativa of Pedemontana started building of Dairy, opened in January 1888. It was used the latest generation dairy machine. They produced the following products: butter, cheeses , skimm( sweet or sapid), morlacco, ricottas and also serum for pigs feeding. Today in 2012, thanks to the newest Dairy and the meeting with Adriano Chiomento, born Latterie Venete 1887 Spa society. Values are always the same: love for milk and the will to create good cheese to share with territory, Itay and the word.

ADRIANO CHIOMENTO

Since 1959 Adriano Chiomento, have had a strong passion for the most esteeemed Italian cheeses and for selection, maturing and refining of cheese richest in tradition, flavors and tastes. From the beginning, every product was linked to an ancient "malga" , green fields and fesh and pure rivers. His Story, full of passion, sacrifices and love, began in 10 mq warwhouse, near Altopiano di Asiago.

Thanks to his hard work, in 1971, Adriano transferred his activity in a bigger plant, 350 mq, and he increses the types of cheeses and the passion for them.

In 1987, he carries out his dream, founding Ca.Form( Chiomeno Adriano Cheese) where he still seasoned more then 100,000 cheeses.

In 2001, buying Salumificio di Asiago, he entered in the word of production, and he dedicated his attention to a special product, Speck di Asiago, a smoked ham made to 1,000 metres of altitudes, in the beautiful Altopiano of Asiago.

in 2008, a big and storical firm join with Ca.Form: Salumificio Vicentino 1960. Salami, Salsicce and Sopressa Vicentina DOP, add to high quality productions.

And finally, in 2012, Ca.Form, obtain one of the most important and storical Italian Diary founded in 1887, setting up Latterie Venete 1887.

Today Latterie Venete, is one Venetian and Italian dairy reality to gaurantee ALL PRODUCING PROCESS, for all the productives lines, from milk harvest to final packaging.