The history of this company began in 1930 in Oderzo when Luigi Moro, grandfather of the current owner, helped by his children, organised a milk collection centre from the local stables to sell the bulk milk to families as a primary ingredient in the poor diet of the period.
After the First World War, the company concentrated all its resources in the production of milk derivatives (cheese) and opened a dairy and a sales outlet in Oderzo.
At the beginning of the 1980s, the current owner, Sergio Moro, recovered from the rural world the old techniques used by farmers and shepherds to preserve, age and flavour the cheeses.
Ageing consists in maturing the cheeses, respecting their typicality, by adding flavouring ingredients on the rind (marc, hay, ash, aromatic herbs, etc.) or on the pasta itself (truffle, saffron), in order to give it a particular aroma and its own personality.
In this way the return to the old traditions delivers to the current customer, cheeses whose flavours and aromas had long since been lost.
In recent years, in order to diversify and satisfy an increasingly demanding and sophisticated clientele, the Moro Formaggi company has specialised in the refinement of blue cheeses with raisin wines (Fior d'Arancio DOCG) distilled spirits (grappa di Amarone) liqueurs (chocolate, pistachio) and finally cocktails (Negroni).
Currently the products are present in the United States, Australia, Hong Kong, Thailand, Italy, England, France, Germany and other European countries.