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LATTERIA MORO DI MORO SERGIO
Our family-run business began in 1930 as a milk collection centre. In the 1990s, Sergio Moro, began to reuse the 'old world techniques', those used by local farmers and shepherds to preserve, age and flavour their cheeses. In recent years, Moro Formaggi has specialised in refining blue cheeses with liqueurs (chocolate) and cocktails (Negroni).