We work every day to optimize the resources which the environment offers us. We invest in projects which enable our production facilities to reduce their impact on the territory. Because the resources are not unlimited and must be protected.


We have analyzed the current energy impact of our manufacturing facilities to identify activities that allow us to optimize energy resources.

Water is the most valuable asset for us

Water is the most important natural resource for the dairy sector. The high consumption of water is necessary to ensure the hygiene of the products and the processing environments.

Maintaining the high quality standards and complying with the health and hygiene laws and regulations excludes the possibility of reducing the water consumption by recycling, since recycling would involve risks of contamination and is only permitted for industrial purposes, for example, for the cooling processes.

Water is essential for our production, and we endeavour not to waste it in all our production facilities, by adopting appropriate technologies and solutions.

Production synergies

We have implemented production synergies which enable us to optimise the use of water:

  • recovering the condensed steam used for cheese making,
  • preheating the feed water of the steam circuit using the recovered condensation,
  • installing cooling towers instead of well water systems,
  • recovering the rinsing water from the fourth phase of the Clean In Place (CIP) procedure and using the rinsing water in the first phase of the next cycle,
  • using high-pressure washers,
  • applying pistol-type controls on the water nozzles.

Over the years, these solutions have enabled us to reduce the water consumption per product unit:
-31% water withdrawal*
+54% cheese production*
*(2004-2015 production/water consumption ratio data)


We have analysed the current energy impact of our production facilities, in order to identify the activities which enable us to optimise the energy resources.

Production synergies

Cold conditions (in the form of icy water) are needed in order to cool the cream and whey: the ice required to reduce the temperature is produced and accumulated during the night, when the energy costs less.

The whey and the milk travel in opposite directions: this is where the heat is transferred and recovered. A natural gas saving equal to 20% is estimated. The milk must be heated in the first phase of cheese production, and is preheated thanks to its “contact” with the warmer whey. A natural gas saving equal to 20% and is preheated thanks to its “contact” with the warmer whey. A natural gas saving equal to 20% is estimated compared to a production without an exchange of frigories.

Our production facilities are equipped with 199 kW rated photovoltaic systems for self-supply. This solution enables a significant energy saving to be achieved and reduces the environmental impact of the production cycle for the finished product.

  • Electric Power
  • Methane gas
  • Gasolio
  • Renovable Sources

Our energy consumption

  • 2016: modernisation of refrigeration plants = 25-30% saving in electricity.
  • - 1.39% of gas consumption*
  • + 4.8% of production*
  • In our procedures governing the purchase of new vehicles (for any final destination) has been included, as a condition of purchase, the characteristic of low consumption and use of environmentally friendly fuels.
  • total coverage of the roof areas available with photovoltaic systems,
  • annual production of 454,552 kwh.

*(Data on production/consumption ratio of natural gas 2014-2015)

From 2017: 100% electricity from renewable sources.

  • E. Power from renewable sources
  • Methane Gas
  • Gasolio