The Caseificio Tomasoni (Tomasoni Dairy) in Breda di Piave is celebrating its first 70 years of activity.
A history built on commitment, determination, passion, and love for the territory, it began in the early Fifties when a very young Primo Tomasoni left his homeland in the Brescia area to perform military service in the province of Treviso. It was here, attracted by the numerous opportunities offered by the Marca Trevigiana area and fascinated by its charming landscapes, that he decided to settle permanently and build his fortune: after gaining experience at a local rotational dairy, in 1955 he took over the old dairy in Campagne di Breda di Piave and established the company that still bears his name today.
In 1966, he opened a new production plant, followed by the launch of further facilities in the early Nineties. This period also marked the first significant generational handover, with hischildren Moreno, Paola, and Nicoletta taking the reins of the dairy, tasked with guiding it into the Third Millennium.
Through prudent management policies, based on the solid principles of their father's tradition but also on a firm commitment to opening up to new market trends, the three siblings made a decisive impact and laid the foundations for the process of evolution that continues today.
In fact, the company, with over 50 employees, is a key player in the Veneto and Italian dairy landscape, thanks also to the recent arrival of the "third generation," represented by Moreno's two daughters: Eva and Laura. In 2024, the Tomasoni sisters formally acquired their aunts' corporate shares, completing the carefully planned succession path that currently sees them at the helm of the family business, alongside their father.
Moreover, Caseificio Tomasoni continues to look ahead and is preparing to cross the 18-million-euro turnover mark, with a more than 60% increase in business volume in the last four years alone. The peak of this growth coincided with the immediate post-Covid period, between 2022 and 2023. This success is due to numerous factors: from outstanding teamwork and courageous investment choices, to the reorganization of the commercial area and the management's desire to enhance its presence with customers and employees. Other key elements include the choice to focus primarily on internal resources and the ability to modify the production asset as needed, diversifying the offering with ever-new products that align with evolving customer requests. This includes not only fresh cheeses like the famous “Crema del Piave,” Pannarello, Robiola, Stracchino di Bufala, etc., but also the spreadable line, goat cheeses, light cheeses, and lactose-free options. "The philosophy that has always characterized our work," explains Eva Tomasoni, CEO of Caseificio Tomasoni,
"is based on maximum attention to consumer needs and complete respect for raw materials, carefully selected from the best local offerings. Our production and supply chain can almost be defined as 'zero-kilometer,' characterized by meticulous controls and a particular focus on waste reduction." "In recent years, we have chosen to open up to new market scenarios without abandoning the craftsmanship that has always been our trademark. We are now focused on the challenges the future holds, primarily that of sustainability.
Because the goal is to continue growing while fully respecting the values that have guided our history so far."