PROJECTS

A Sana Food Industries brand of high-protein dairy products for a modern, active lifestyle.

Founded in 2021 to make Italian fresh cheese in Saudi Arabia. Caseo rebuilt production from the ground up: from 100 to 8,000 litres of milk a day, and break-even within 4 months.

A 1,000 m² Italian restaurant with a 9 m² cheese lab, making about 350 kg a day of mozzarella, burrata, stracciatella, ricotta and scamorza.

The first Italian fresh cheese producer in Western Australia, with a 60 m² glass-walled lab and shop. Break-even in 3 months, capital back in 15, award-winning cheeses.

A hypermarket in the Urals with an in-store dairy making mozzarella, burrata, stracciatella and ricotta, for its shelves and for HoReCa.

A leading Gujarat dairy entering Italian cheese: a semi-automated plant for mozzarella, ricotta, scamorza and hard cheese, from local milk and without preservatives.

Neapolitan pizzerias with their own cheese plant, now supplying leading hotels, restaurants and supermarkets in Baku such as Port Baku Bazar and Bravo.

A farm and 12 m² cheese lab in a remote region on the Afghan border, commissioned by the Government of Tajikistan. 200–500 L of milk a day, local jobs and gender equality.

A premium supermarket chain making its own Italian fresh cheese, first for its stores, then for top HoReCa and retail partners.

A historic buffalo and dairy cattle farm building a new plant to process its own milk. Caseo handled feasibility, plant design and production flow.

A restaurant with a visible cheese lab. 300 kg of fresh cheese a day within 3 months, pizza sales up 80% and 28% EBITDA on dairy.

The first local production of artisanal mozzarella and burrata in Tajikistan, for HoReCa, retail and consumers, reducing reliance on imports.