The Spadi family has been associated with cheese and milk production for longer than anyone can remember.
The Spadi ancestors were sheepherders based in the mountains of Tuscany, in a little town called Marradi. They did what was called transumanza – traditional flock migration each autumn and spring, searching for greener grass and milder temperatures. They travelled southwest from the Apennine mountains located between Florence and Bologna, closer to the valleys right by the beautiful Tyrrhenian sea in the south of Tuscany, then in the summer they had to move back to the Appennines where the mounts were once again green and full of flowers.
The difficulties and dangers of transumanza made the travelling a gruelling task. It was a long journey with no other means of transportation except by foot; thieves and criminals could have been anywhere along the road and the constant lack of basic commodities was something that had to be silently accepted in the hard life of a shepherd in those days. Although walking past the scenic Tuscan landscape and wonderful cities like Florence and Siena helped to take their minds off the hardships of their travel - there they could stop over for rest and have a glass of red Chianti wine before taking the road again.
After the First World War Angelo Spadi, the founder of “Caseificio Spadi Enzo” has made the decision to set up his home in a picturesque medieval town called Roccastrada when he has met his wife there. With having more time on his hands, the production of cheese and milk from his flocks developed into an organised routine, and the business started to emerge. Angelo Spadi was so skilled in cheese making that even his son, Enzo Spadi (a child at the time), believed him to be some kind of a wizard magically converting milk into mouth-watering cheese. The delicious cheese made by the Spadi family was well appreciated by the townspeople and as the demand grew, the cheese factory had to be moved to a bigger plant. It was a huge investment for a humble shepherd but all the same, Angelo was confident to take the risk. The time has shown Angelo’s intuition didn't let him down and the business prospered. 
In 1977 Enzo Spadi took over the business. The knowledge and the experience in cheese making, passed on from one generation to another, made it possible to expand the business even further. In 1997 “Caseificio Spadi Enzo” moved to an even larger production site, leaving the original factory to focus on ricotta production. The total production area of the modern business comes close to 1500 sq. metres.
Twenty-two workers are permanently employed, with more seasonal employees coming when needed. Today “Caseificio Spadi Enzo” specializes in producing Tuscan pecorino cheeses (made from sheep’s milk),Etrusco cheese, cheeses seasoned in our natural cave, cheeses made from mixed cow and sheep’s milk caciotta as well as specialities like nocetto (pecorino cheese matured with walnut leaves) and pecorino al Vino (pecorino cheese matured in morellino di scansano grapes and wine), vegetarian cheese, and many more.
A cheese-maturing cave in the Valentano area provides ideal conditions for perfect cheese ripening. Specifically maintained humidity and temperature inside the cave guarantees production of finest cheeses.
A highly sophisticated, computerized SIS system has been implemented to control every step of the production. All phases of the production are carefully controlled with times and temperatures stored in the database for better quality management
Several sensors are being used for both quality and safety control, allowing closer monitoring of the production process. ISO 9001:2000 and HACCP quality control systems put into practice at “Caseificio Spadi Enzo” allow the company to produce products of continuing excellent quality.
“Caseificio Spadi Enzo” is a long-running, family-owned business with members involved in general management, quality and safety control as well as sales department.
We feel that by keeping what we do in the family makes our products that little bit more special. Our personal touch and commitment to excellence see us continue to meet the highest standards in food production.