Journal

From the dairy.

Stories, history and buyer’s guides from Valerio’s — sixty years of Italian food-making in Bedford.

14 August 2026 · 4 min read

Sixty years, one daily run

From an Islington cellar to a purpose-built Bedford factory — how three generations of the Valerio family kept fresh Italian cheese on the same daily schedule.

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2 July 2026 · 3 min read

Fresh mozzarella or fiordilatte? A buyer’s guide

Two mozzarella families sit side by side in the Valerio catalogue. Here is how the formats differ, and which one suits which kitchen.

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20 May 2026 · 3 min read

Inside the Bedford dairy: how a day is organised

Product-level origin, dietary and shelf-life information — the practical detail behind the daily run.

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