Skip to content
Ital Cheese Food
Request a consultation
Ital Cheese Food
Let’s talk about your projectMessage me on WhatsApp

Italian Dairy Consulting · Since 1978

Nearly 50 yearsinside the worldof dairy.

Italian cheese factory at work: milk pouring into the vat, mozzarella, ricotta and aged cheese in the foreground, hills and olive trees beyond the windows

Cheese factory design and set-up, equipment, staff training and ongoing support: on site and online, in Italy and around the world.

Let’s talk about your projectMessage me on WhatsApp
  • Structure
  • Technology
  • People
  • Support
Discover the method

Cheese factory design and set-up

From projectto production.

Not just consulting.We build the system that produces.

Ital Cheese Food can get involved before the cheese factory even exists: from designing and planning the spaces to fitting out the plant, starting up the equipment and everyday production.

Donvito and a group of technicians study a cheese factory layout, with a tablet and equipment renderings

You can start from

  • A space
  • A project
  • A farm
  • A milk supply
  • An investment
  • A business idea

  1. Before the cheese factory

    Design

    • Project analysis
    • Space planning
    • Production needs analysis
    • Defining the products

  2. During set-up

    Choose technology and equipment

    • Organizing the processing lines
    • Designing the production flow
    • Selecting the equipment
    • Configuring and fitting out the facility

  3. During start-up

    Produce and train the staff

    • Installation support
    • Equipment start-up
    • First production runs
    • Hands-on staff training

  4. After start-up

    Support over time

    • Ongoing optimization
    • Continuous consulting and support
    • Support online as well
Let’s talk about your cheese factoryDiscover online consulting

The Ital Cheese Food method

Four elements.One method.

From the cheese factory to the equipment, from people to production: the company can be supported across the whole system, not just the recipe.

  1. 01

    Structure

    Design and set-up of the cheese factory.

  2. 02

    Technology

    New or selected used equipment and modern solutions.

  3. 03

    People

    Staff training and know-how transfer.

  4. 04

    Support

    On-site and online support, over time.

Processing room of a modern cheese factory: curd vat, packaging line and aging shelves

Technology

The right technology isn’t necessarily the most expensive.It’s the one that fits the production.

Modern plants and automated solutions, or selected used machinery when it suits the project: the investment adapts to the company’s real needs.

  • 01

    New generation

    Modern plants, latest-generation machinery, automated and technologically advanced solutions.

  • 02

    Selected used

    Used machinery chosen carefully, when it’s the most sensible solution for the project.

  • 03

    Mixed configurations

    New and used together, when the balance between production and budget makes it worthwhile.

The technology best suited to the company’s project and budget.

Let’s talk about equipment
Donvito explains mozzarella processing to four operators on the production floor

People

Creating the product isn’t enough.People must learn to make it every day.

Donvito doesn’t arrive, produce once and leave: he works on the production floor alongside the staff until the method belongs to the company.

  1. Understand the process
  2. Repeat it
  3. Manage it
  4. Improve it

Works with

  • Cheesemakers
  • Operators
  • Production staff
  • Department heads
  • Technicians
  • Owners

Training can include

  • Processing techniques
  • Organizing production stages
  • Using the equipment
  • Process management
  • Correcting errors
  • Standardization
  • Process quality control
  • Work organization
  • Know-how transfer

The goal isn’t to create dependence on consulting, but staff able to keep production as consistent and organized as possible over time.

From idea to plant.From plant to people.From people to consistent production.

And even after start-up, we stay alongside the company.

Online dairy consulting

Your cheese factory doesn’t have to be nearby.The expertise does.

Donvito on a video call from Italy, discussing a wheel of cheese with technicians at a cheese factory abroad
ItalyYour cheese factory

Through video, images and direct connections with your staff, we can follow many stages of production remotely, cutting travel time and costs.

Request online consultingMessage Donvito

Why online

  • Fewer trips.
  • Lower logistics costs.
  • More frequent support.
  • Greater continuity.
  • Faster access to experience.

Through

  • Video call
  • WhatsApp
  • Photos
  • Videos
  • Documentation
  • Analysis of production runs
  • Discussion with staff
  • Support during production

Designed for companies far away

Especially useful for cheese factories and entrepreneurs in Latin America, the United States, the Middle East, Russia, Europe and other international markets, where every trip weighs on time and costs.

Consulting in Italian or Spanish.

What can be followed remotely

  • Production reviews
  • Checking a problem
  • Support during a production run
  • Process control
  • Reviewing a method
  • Staff support
  • Equipment assessment
  • Preliminary project analysis
  • Fixing recurring problems
  • Follow-up after an on-site visit

Nearly fifty years of experience.Wherever it’s needed.

Ongoing technical support

Remote when it’s enough.On site when it’s necessary.

Online and on-site aren’t alternatives: they complement each other. Often a company doesn’t need a one-off consultation, but an expert it can turn to over time.

Online

Ideal for

  • Support
  • Training
  • Follow-up
  • Checks
  • Corrections
  • Advice
  • Preliminary analysis

On site

Ideal for

  • New plants
  • Start-up
  • Complex interventions
  • Intensive training
  • Installation
  • Production that must be set up in person

Some projects still require being at the plant: we assess it together, case by case.

How online consulting works

  1. Tell us the problem

    The company sends whatever helps explain the situation.

    Description · Photos · Videos · Production information

  2. Analysis

    We assess the problem and clarify what information is needed.

  3. Connection

    Consulting takes place with the tools that are most practical for the company.

    WhatsApp · Video call · Phone call · Agreed digital tools

  4. Intervention

    Donvito works directly with the people who produce.

    Owners · Technician · Cheesemaker · Operators

  5. Follow-up

    When included in the service, consulting continues through the following production runs.

Support options

From a single need to a technical reference for the whole year. No standard price list: every proposal is shaped by the company’s facility, staff and production.

What support can offer

  • Ongoing support
  • Fast remote help
  • Online consulting on request
  • Support during production
  • A technical reference available when the company needs it
Request a proposalRequest a support proposal

Terms and fees are defined after an initial conversation.

  1. Intervention

    Online consulting focused on one specific need, even concentrated in a single day.

    ForA specific problem, a check, a second opinion.

    Request a proposal

  2. Monthly support

    Continuous support to accompany production throughout the month.

    ForCompanies in production that want regular input.

    Request a proposal

  3. Annual partnership

    Ongoing technical support for companies that want a long-term point of reference.

    ForThose who want a stable technical reference throughout the year.

    Request a proposal

  4. Tailored

    An option defined around facility, staff, production and how often support is needed.

    ForNeeds that don’t fit a standard option.

    Request a proposal

Production experience

Production is learnedby producing.

Donvito has worked in the dairy sector since 1978. First as a producer, then as a business owner, and today as an international consultant.

Those who have really produced know

  • The real problems of production
  • The limits and possibilities of equipment
  • How to organize and train staff
  • How raw milk varies
  • The link between process and final quality
Milk pouring from a stainless steel pipe into the processing vat, next to the control panel
Where the experience began
1978
Years in the industry
nearly50
Direct consulting, no interpreters
IT · ES
On-site work
Worldwide

Productions

Experience builtproduct by product.

Pasta filata, ricotta, fresh and aged cheeses: products made hands-on for years, now at the heart of the consulting work.

Tell me what you want to produce
Mozzarella, burrata, ricotta, caciocavallo and fresh cheese on a table in front of the Italian hills
  • Mozzarella and cut burrata, its creamy center spilling onto the board

    01 · Pasta filata

    Mozzarella

    Working the stretched curd: structure, texture and a result that stays consistent.

  • Fresh ricotta in its typical ridged shape, in a ceramic bowl

    02 · From whey

    Ricotta

    Managing the production process for consistent quality and texture.

  • Pear-shaped caciocavallo tied with string, next to two wedges of cheese

    03 · Pasta filata

    Caciocavallo

    Production, shaping and management of the later stages.

  • Soft fresh cheese on a wooden board, creamy where it is cut

    04 · Fresh

    Fresh cheeses

    Different types, developed around production needs.

Other productions

  • Scamorza

    Fresh or aged: working the curd and managing the process.

  • Primosale

    Process control and standardization.

  • Aged cheeses

    Support for production and product development at every stage.

  • Custom productions

    Other dairy products, assessed case by case.

Experience

Before becoming a consultant,he was a producer.

  1. 1978The beginning

    Born in Turin in 1962 into a family from Apulia with roots in the cheesemaking tradition, he started working in the industry in 1978, at around sixteen.

    Milk being poured into a glass

  2. ProductionThe cheese factory years

    Mozzarella, ricotta, scamorza, caciocavallo, fresh and aged cheeses: years of hands-on work turning milk into cheese.

    Donvito, in a white coat, shows a freshly stretched mozzarella to three operators beside the milk vat

  3. BusinessHis own company in Piedmont

    He ran his own cheese company in Piedmont: production, staff, equipment and quality, every day.

    Fresh cheeses lined up in a production room

  4. ConsultingAfter the sale

    After selling the business, he turned nearly fifty years of production experience into consulting for other companies.

    Curd and whey in a cheese vat

  5. TodayIn Italy and worldwide

    He works with companies and entrepreneurs in Italy and abroad, especially in Latin America, in Italian or Spanish.

Who it’s for

Every cheese factoryis different.

Raw milk, people, equipment and markets change from one company to the next. That’s why the work always starts from your situation.

  • Cheesemakers at work beside the vats of a cheese factory

    Cheese factories

    Already producing and want to produce better.

    The problem
    Batches that differ, inconsistent yields, a new product that won’t take off.
    Working together
    Analysis on the production floor, method corrections, training for cheesemakers.
    Improve your production
  • Stainless steel milking parlor

    Dairy farmers

    Have the milk and want to process it.

    The problem
    The value of the milk stops at selling it as a raw material.
    Working together
    Processing designed around your own milk, from project to start-up.
    Process your own milk
  • Cheese being made on steel tables in a cheese factory

    Entrepreneurs

    Starting from scratch.

    The problem
    Many technical decisions to make without production experience.
    Working together
    Products, process, equipment and staff defined before you start.
    Launch your project
  • Production line in a dairy plant

    Investors

    Need to assess a dairy project.

    The problem
    Plans that must hold up against real production.
    Working together
    A technical assessment from someone who has produced cheese and run a cheese company.
    Request an initial assessment
  • Operator in a lab coat and gloves beside a steel machine

    Food manufacturers

    Want to add a dairy line.

    The problem
    The cheesemaking know-how isn’t in the company yet.
    Working together
    Product, process and training to integrate the new line.
    Let’s talk about the new line

Services

From the problemto production.

From project to ongoing support, one starting point: your product and your plant.

Request an initial assessmentMessage me on WhatsApp

  1. Cheese factory design and set-up

    OutcomeSpaces, lines, flows and equipment defined before building, up to a cheese factory that starts out organized.

  2. New production

    OutcomeFrom the milk you have to a product you can make the same way every day.

  3. Production improvement

    OutcomeFewer differences between batches: processing, texture and yield under control.

  4. Product development

    OutcomeA new cheese in your range, fine-tuned on the production floor.

  5. Staff training

    OutcomeCheesemakers and operators who understand the process, repeat it and improve it, even when the consultant isn’t there.

  6. Equipment

    OutcomeNew or selected used: technology suited to the production and budget, not necessarily the most expensive.

  7. On-site consulting

    OutcomeExperience brought straight to your plant, alongside the people who produce.

  8. Online consulting

    OutcomeRemote technical support with video, photos and direct connections with your staff, without the cost of every trip.

  9. Ongoing support

    OutcomeA technical reference over time: single interventions, monthly, annual or tailored options.

How we work

  1. 01

    Analysis

    Company, raw milk, production, goals, problems and market.

  2. 02

    Strategy

    Product, process, equipment and the work needed.

  3. 03

    On site or online

    On site when it’s necessary, remote when it’s enough.

  4. 04

    Production

    The work happens on the production floor, together with your staff.

  5. 05

    Optimization

    The process is refined, trial after trial.

Timing, format and fees are defined after the initial analysis.

Dairy equipment

The right equipmentis part of the recipe.

Process and machines are chosen together: new-generation or selected used equipment, based on project and budget. The consulting goes all the way to the plant and getting it running.

Let’s talk about equipment
Stainless steel dairy plant with vat, piping and a lit digital control panel
  1. 01

    Plant analysis

    What’s there, what’s missing, what limits the product.

  2. 02

    Choosing the machines

    The right machines for the production you want to achieve.

  3. 03

    Configuration

    A line organized around the process.

  4. 04

    Installation

    Support during setup.

  5. 05

    Start-up

    The first production runs, alongside your staff.

Also

  • New-generation equipment and automated solutions
  • Selected used machinery, when it suits the project
  • Mixed new/used configurations
  • Sourcing, sale or brokerage of equipment
  • Advice on using the machinery
  • Support with the initial setup

International consulting

Italian experience.International projects.

Consulting without borders: Donvito travels to plants in Italy and abroad to work on site with raw milk, people and equipment, and follows remotely whatever doesn’t require his presence.

Illustrated map: routes from Italy to Latin America, the United States, the Middle East and Russia
The map shows the areas where consulting is available, not offices or completed projects.

  • Latin America

    International experience, with consulting available directly in Spanish.

    Markets of interest: Mexico, Central America, Dominican Republic, Colombia, Venezuela, Ecuador, Peru, Bolivia, Chile, Argentina, Uruguay, Paraguay and other countries in the region.

  • United States

    Consulting available for cheese factories, producers and entrepreneurs looking to develop or improve dairy production.

  • Middle East

    Consulting for companies, entrepreneurs and investors in the dairy sector.

    Markets of interest: United Arab Emirates, Saudi Arabia, Qatar, Kuwait, Oman, Bahrain, Jordan and other markets in the region.

  • Russia

    Available for international dairy projects and technical consulting, assessed according to each company’s needs.

  • Worldwide

    International projects assessed individually, on site or online.

Donvito at his desk with a globe and a video call with cheese factory technicians
Let’s talk about your projectMessage me on WhatsApp
Donvito Nicola in the cheese factory, in front of cheese wheels and steel vats

Donvito Nicola

About

Fifty years can’t be told.They’re brought on site.

  • Since 1978
  • Nearly 50 years in the industry
  • Italian Dairy Expertise

Donvito Nicola is the founder of Ital Cheese Food. He began producing cheese in 1978 and ran his own cheese company in Piedmont.

Today he works inside production plants alongside cheesemakers, operators and owners, in Italian or Spanish.

Working languagesItaliano · Español

Read my story

Donvito Nicola · Founder and dairy consultant

Your next productcan start here.

Let’s talk about the projectMessage on WhatsApp
  • Italiano · Español
  • On site and online
  • Worldwide consulting

Contact

Tell me whatyou want to produce.

We can start from your product, your plant, a space or simply an idea.

What happens next

  1. Describe your project in the form or on WhatsApp, with photos and videos if you like.
  2. We get back to you to discuss goals, raw milk and equipment.
  3. Together we assess the best option: on site, online or both.

Prefer to write directly?

WhatsApp
+39 389 846 2904
Email
italqueso@gmail.com
Message me on WhatsAppSend me an email

Consulting in Italian or Spanish

Your project

Fields marked * are required.

Please provide at least one contact: email or phone/WhatsApp.

Include the country code, e.g. +1, +57, +971.

How would you prefer to be supported? (optional)
How often do you need support? (optional)
Which products are you interested in? (optional)

You can select more than one.