Biraghi S.p.A.’s sole factory is located in Piedmont, in Cavallermaggiore, in the province of Cuneo, and covers an area of 166,500 square metres. All production processes are concentrated within the facility: from milk collection to the production of GranBiraghi, Gorgonzola D.O.P., butter and ricotta.
The wheels of GranBiraghi and Gorgonzola D.O.P. are transferred to special warehouses for maturing. At the end of this process, they are cut and packaged, giving rise to the GranBiraghi range — which includes Biraghini, Grattugiato, Spicchi, Snack and Petali — and to the packs of Gorgonzola D.O.P.
The company’s objective is to offer products and services that meet the needs of customers and consumers. The Quality Management System standardises every stage of production to ensure consistent standards over time.
Thanks to structured recording systems, the company ensures the systematic traceability of production data and the statistical analysis of results, tools which, over time, help to maintain controlled and consistent quality.
Through a dedicated section — Complaints and product enquiries — Biraghi extends its quality management system directly to the end consumer. Every report is analysed and, where possible, transformed into a concrete improvement measure.
To meet the need for daily monitoring of raw materials — particularly the milk used for cheese production — Biraghi S.p.A. has its own in-house analytical facility.
The laboratory, which has been in operation for over twenty-five years, works comprehensively throughout the entire production chain: from quality control of the milk supplied by individual farms to checks on finished products, including the analysis of intermediate semi-finished products.
For accredited self-monitoring analyses, the laboratory relies on qualified partners certified by Accredia. The checks cover the microbiological aspects of raw materials, semi-finished products and finished products, but also extend to the plant’s water supply and hygiene and sanitation checks of the departments and work surfaces. Four operators work in the laboratory on a daily basis, each specialising in a different area of sampling and testing, using state-of-the-art equipment capable of delivering accurate results quickly. The facility is equipped with systems for detecting antibiotics in milk, technologies for testing for aflatoxins, infrared systems for the chemical and physical characterisation of raw materials, and an electronic nose for organoleptic testing. The laboratory is divided into two operational sectors — chemical-physical and microbiological sampling — and the analytical data is managed using dedicated software that allows for detailed processing of the results.
