Maser Formaggi
The numbers of quality
Since 1890 we have been renewing our respect for tradition, constantly committed to research and innovation.
Today we select and pack excellence cheese such as Grana Padano and PDO Pecorino Romano, which come grated, sliced, slivered or mixed for exclusive recipes in tried and tested “long shelf-life” packs.
Find us in 30 countries in the sectors of food service, catering, hospitality, food industry and cruise ships.
Since 2014 we have been working in Caerano San Marco (Treviso) in our avant-garde/ultramoder headquarters where cutting-edge technologies enhance the flavours of nature.
The landscapes of taste
We live and work in one of Italy’s most beautiful corners, home to Andrea Palladio’s harmonious Villa Barbaro and the charming Asolo, bustling with artists; further North are the vineyards of Prosecco Superiore whereas to the South lies the plain of Treviso, with its well-known Trevisano radicchio.
Flavours and beauty have been around here for centuries.
Our history
1890
With vine leaves…
Our history dates back to 1890 when our progenitors – Basso Basso aka Basset and his resolute wife Antonia - inaugurated a wine, liquor and spices shop in Maser. Soon after, in the light of Antonia’s skills and market demand, the business changed and became an itinerant cheese trade. Cheese was sold at street markets in Asolo, Cornuda, even Montebelluna… Business was booming, also Basset and Antonia’s children started to be involved; Sebastiano started collecting vine leaves for cheese wrapping when he was in the 3rd grade.
1915
...riding a Harley Davidson
Progenitor Basset died in 1903 but his wife Antonia didn’t give up. She kept the business on together with her sons and brother Eugenio. Those years saw our firm widen the product range by street-marketing new types of cheese, hardly known at the time, such as Emmental, Provolone and even Grana. Those were the years when Sebastiano rode his Harley Davidson (1100, foot clutch, carbide headlight) back and forth across the Po Plain to taste and select the best cheese.
Our nose for excellence has deep roots.
1930
From war to war
Hard times for the people of Europe in the early 20th century! Two World Wars, a long shortage and, on top of that, 1929 Wall Street Crash. As her sons were fighting in the army in the First World War, mother Antonia solely helped by brother Eugenio, with the typical temperament of local women, continued to sell cheese to hospitals and military headquarters. Once back from war, Sebastiano had to deal with a long economic stagnation. He and his family agreed to protect the business by diversifying investments and buying farm land.
The strongest companies are those shaped in times of hardship.
1941
Storage innovation
Following the catastrophe of the Second World War, getting back on track was no easy job. However, there was a great sense of enthusiasm, new opportunities started to arise and our firm was no exception. Back to work, the new generation – Basso Basso and his brother Antonio – noted a few social transformations brought about by family structure changes along with the rise of new consumption patterns. Maser was one of the first distributors to perfect vacuum-prepackaging thus winning back the role of qualified supplier for wholesalers both in Italy and abroad.
A product’s quality is proved by its taste over time.
1975
The fragrance of freshness
The latest Maser generation works in the wake of this story of commitment, intuition, ambition and responsibility. Keeping pace with the times, Maser has created a new format of high-quality, functional, quick, easy-to-store grated and vacuum-sealed grana to be sold in the catering sector. Maser is committed to selected quality and stays loyal to its historic mission: ensuring vineleaf-like freshness.
Maser,
excellence always has
a long story
Maser,
excellence always has
a long story