The Lamagna family learned the art of cheese-making in Italy and proudly brought their trade to America in 1928. Three generations later, the same attention to old world quality guides production in their gleaming, state-of-the-art facility near Pittsburgh, Pennsylvania.
Lamagna is one of only about a dozen ricotta production facilities in the Modern technology is used for scientific quality control under the direction of family proprietors who earned university degrees in fields that related to operational needs (food science, logistics, accounting). A full line of top quality cheese products is available in branded and bulk packaging. Economical custom production is available for restaurant and institutional clients. Lamagna also produces private label products for some of the nation’s most discriminating retailers.
In 1928, John Lamagna sold his cheese door to door — “no farther than I can deliver cheese very, very fresh.” Now, Lamagna can deliver that promise to cheese purveyors throughout the continental
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