our-story
since 1881, The Cheese Family
Acqui Terme · Bosia · Alta Langa
1881
The Origins
In Acqui Terme, at the end of the nineteenth century, the Merlo family entered the world of cheese as a merchant and maturer.
It is a craft learned slowly, listening to the raw materials, knowing each producer, each season.
Knowledge that is not written down, but passed on.
1950s
Production
Francesco and Mario Merlo founded Caseificio Merlo, the family’s first production facility.
The recipes draw from Piedmontese cheesemaking tradition, refined with method and attention to raw materials.
Fresh and semi-aged cheeses that reach all of Italy and the first foreign markets.
1990s
Caseificio dell'Alta Langa
In the early 1990s, Caseificio dell’Alta Langa was established in Bosia, in the heart of the Langhe, a few kilometers from Alba, Barolo, and Barbaresco.
Francesco Merlo took over its management with three products and a clear direction: enhance traditional local recipes combined with established techniques and rigorous selection of raw materials.
Three products became more than thirty. Distribution reached sixteen countries.
Today
The Fourth Generation
Nicola and Diego Merlo, Gianni and Elia Botto carry forward a company that has changed form many times, but has never changed direction.
Producing cheeses with the same dedication that the Merlo family has maintained for generations.
Selected milk, heritage recipes, thirty years of flavor maturation.
The cheeses of Caseificio dell’Alta Langa.
A craft built on listening, following the rhythms of nature and respect for raw materials.