The history of Del Casaro and the beginning of Thailand’s favorite cheese production began when Max Mazzalai, an Italian cheese expert who acquired his knowledge of cheese producing through generations of his family, had left his home town Trento and came to visit Thailand for his holiday. After a great sun bath on the Southern beaches of Thailand, Max was thrilled and excited to find out that the most crucial element in producing cheese, which is of course, milk in some parts of Thailand are perfect for making authentic tasty Italian Cheese.

It wasn’t long before Max and his good friend Eddy Uber helped each other out and started providing Italian restaurants and hence Italian food lovers with their heart made cheese. Expanding to a national basis Max and Eddy joined partnership with Ms. Veda Balankura and supporting each other aiming for the production of great cheese. Del Casaro today is a group of happy people making what they love and making with their heart. As a big family, the company enjoys serving Thai’s and foreigners with excellence cheese just like we serve it in our home.

Beginning with a factory in Hua-Hin serving mainly for locals, Today Del Casaro had expanded and now with distribution centers in Bangkok, allows Del Casaro to serve a wider range of restaurants nation wide, from small authentic restaurants to prestigious diners in luxury areas.

People may misunderstood that cheese may be high in fat but really during the procedure of making cheese the fat in milk would be drained out leaving mainly protein and calcium. Therefore consuming cheese is not as fattening as many people think and in addition, it is a great and fresh source of nutrition.