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.
Every working day in Bedford starts the same way it did sixty years ago: fresh cheese is made, packed and sent out. The tools and the volumes have changed — the schedule has not.
An Islington cellar
The four Valerio brothers began making mozzarella, ricotta and Italian sausages beneath their London delicatessen. It was small-scale, hands-on production for the Italian community around them — and it set the standard everything since has been measured against.
Bedford, 1970
Within a decade the family had outgrown the cellar and built a purpose-designed factory on Manton Lane in Bedford. Olympia House is still the home of Valerio’s today, where fresh mozzarella, fiordilatte, ricotta and the meat range are made.
Third generation
Valerio’s is now a third-generation, family-run business and part of the C. Carnevale Group. The next generation runs the same daily run their grandfather started — authentic Italian recipes, selected raw materials, and production that never stops moving.