Fromagerie de Luxembourg
In 1981, Mr Feyder and Mr Marinelli, a cheese master with roots in Italy, started the Fromagerie de Luxembourg. In the beginning, 300 liters of milk were transformed into Mozzarella every day; today, they consume between 20,000 and 22,000 liters of milk on average per day.
The range of products has widened more and more, even if the recipe has remained the same and it is no secret: raw milk.
Raw milk, coming 100% from Luxembourg is processed daily into Mozzarella and other fresh cheese.
FROMAGERIE DE LUXEMBOURG
93, rue de Bettembourg
Site web: www.fromalux.lu