Igor

It was 1935 in Mezzomerico, a small village in the surroundings of Novara, where Natale Leonardi used to produce his hand-crafted Gorgonzola, a typical Italian cheese well-known for its blue veining. He knew how to give an incomparable flavour to his cheese. Natale used to travel with his coach to sell the gorgonzola to the hotels on Lake Maggiore which, back then, attracted aristocrats, kings and queens, princes and princesses who loved that creamy cheese with its slightly spicy flavour.The history, the tradition and the values of IGOR root back to those hills and to “Grandpa Natale”, the true driving force of the company, which has grown throughout the years to become a dairy farm renown and acknowledged around the world. In 1996 IGOR moved to a modern plant of about 15.000 m2 , praised for its cutting edge technologies for production, ageing and cheese wrapping. Thanks to the massive investments on technologies, the productivity per worker has doubled so far, if compared to that of other out-of-date plants. We keep the hygienic practices and the sanitary codes under strict control, following specific procedures for the cleansing and sanitation of all our departments. This is one of the key factors that contribute to the success of Gorgonzola IGOR in the world: guaranteed quality and hygiene. In recent years, three plant extensions have taken place improving the milk starters laboratory, and the ageing, cutting, packaging, and shipping departments. In July 2010, work began on the new extension IGOR "4" of about 10,000 m2, which, in June 2011, brought the total ceiled area of the Cameri plant to over 35,000 m2. IGOR plant can be considered environmentally friendly thanks to the use of production lines with low green gas emissions into the atmosphere. We have recently implemented a water recovery policy for process water and condensation, thus achieving a qualitative and quantitative optimization of industrial wastewater.