High quality cheese, produced faithfully according to tradition, with milk collected within a radius of 8 kilometres, is preferred to large volumes<\/strong><\/p>\nFirst rule: follow the Production Specifications of Grana Padano PDO cheese which is a direct descendant of \u201cGranone Lodigiano\u201d cheese. It is no coincidence that the Zucchelli Dairy in Orio Litta, a rural centre in the lower Lodigiano area, experimented for a long time with the ancestor of grana cheeses before becoming, in 1954, one of the 12 founders of the PDO protection consortium.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ module_class=”article_sub_img_text_content” _builder_version=”4.20.2″ _module_preset=”default” max_width=”94%” custom_padding=”||30px||false|false” global_colors_info=”{}”][et_pb_column type=”1_3″ module_class=”article_sub_img_wrap” _builder_version=”4.19.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/LOM20190723262-37493.jpg” title_text=”LOM20190723262-37493″ align=”center” _builder_version=”4.20.0″ _module_preset=”default” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”Merriweather|300|on||||||” text_text_color=”#0f0f0f” text_font_size=”15px” text_line_height=”22px” width=”98%” custom_padding=”9px|||||” global_colors_info=”{}”]<\/p>\n
The double bottomed, copper vats shaped like an inverted bell<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″ module_class=”article_sub_text_wrap” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.4″ _module_preset=”default” text_font=”Merriweather|300|||||||” text_text_color=”#0f0f0f” text_font_size=”18px” text_line_height=”26px” width=”98%” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
\u201cGrana Padano was created by the Cistercian monks who first reclaimed our lands in the Lodi area and needed to conserve the nutrients present in the surplus milk they produced. There are historical documents attesting to its origin between Milan and Lodi. They could not have invented it in the Parma area, where there were no cows, but herding “.<\/em>
As Mr Abb\u00e0 tells us, right here, inside the ancient Cascina Marmorina (Marmorina Farm), which still houses the company today, the tradition of gestures and rites handed down through the centuries by the monks, who started producing it almost a 1.000 years ago, are continued.\u00a0<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ module_class=”article_sub_img_text_content_left” _builder_version=”4.20.2″ _module_preset=”default” max_width=”94%” custom_padding=”||40px||false|false” global_colors_info=”{}”][et_pb_column type=”1_3″ module_class=”article_sub_img_wrap_left” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/LOM20190723221-37494.jpg” title_text=”LOM20190723221-37494″ align=”center” _builder_version=”4.20.0″ _module_preset=”default” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”Merriweather|300|on||||||” text_text_color=”#0f0f0f” text_font_size=”15px” text_line_height=”22px” width=”98%” custom_padding=”9px|||||” global_colors_info=”{}”]<\/p>\n
The plastic moulds in which the wheels are placed on the first day of production<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″ module_class=”article_sub_text_wrap_left” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”Merriweather|300|||||||” text_text_color=”#0f0f0f” text_font_size=”18px” text_line_height=”26px” width=”97.9%” custom_margin=”|||18px||” global_colors_info=”{}”]MANTENERE COSTANTE LA QUALIT\u00c0<\/strong><\/p>\n\u00ab”The goal – explains Abb\u00e0 – is to safeguard the original production techniques, those that have made the reputation of Grana Padano so great”. It starts with raw milk, left to rest for about 12-13 hours then partially skimmed before processing and being heated in the copper-lined vats with the addition of the whey-starter and the rennet. From each vat, two twin wheels will be extracted wrapped in a linen cloth and then put in moulds for a few days then in brine before being brought to the ageing warehouse.
\nIt is also fundamental, and this is rule number 2, to keep the quality constant, an undertaking that is not easy when it comes to processing raw milk which by its nature is also subject to seasonal variations. The origin of the milk is closely linked to the territory because the 6 farms that supply the Zucchelli Dairy are located within a radius of just 8 kilometres from the dairy. The link between the territory and the raw material characterises the final product and the farms have been carefully selected over time, so much so that some have been suppliers for 65 years.
\n\u201cThe milk delivered is never the same, each farm produces milk with different characteristics, but precisely these differences represent an advantage in the finished product. It is up to the dairy to process the raw material in a certain way and enhance it. The quality of our Grana Padano – explains Abb\u00e0 – is linked not only to the raw material, but also to the experience gained over the years and to those little tricks that the cheesemaker has developed and jealously guards, always in compliance with the Production Specifications”\u00bb.
\nHowever, the canonical respect for the hand-made production of the cheese, with all the expertise of the cheesemaker, i.e. the \u201cspinatura\u201d (breaking of the curd), mixing, cooking, resting extraction of the wheels, does not mean one has to renounce innovations to ease the manual work: in the Zucchelli Dairy, automated systems for de-creaming the milk and dosing it into the vats or the robot machines that move, clean and brush the wheels in the maturing warehouse.
\nThere is also a plan to expand the room in which the wheels are put into brine.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ module_class=”article_sub_img_text_content ” _builder_version=”4.20.2″ _module_preset=”default” max_width=”94%” custom_padding=”||40px||false|false” global_colors_info=”{}”][et_pb_column type=”1_3″ module_class=”article_sub_img_wrap” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/LOM20190723189-37495.jpg” title_text=”LOM20190723189-37495″ align=”center” _builder_version=”4.20.0″ _module_preset=”default” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”Merriweather|300|on||||||” text_text_color=”#0f0f0f” text_font_size=”15px” text_line_height=”22px” width=”98%” custom_padding=”9px|||||” global_colors_info=”{}”]<\/p>\n
The extraction of the cheese mass, divided then in 2 to create two “twin” wheels<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″ module_class=”article_sub_text_wrap” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”Merriweather|300|||||||” text_text_color=”#0f0f0f” text_font_size=”18px” text_line_height=”26px” width=”73.9%” global_colors_info=”{}”]GRANA PADANO, NOT MORE THAN 100 WHEELS A DAY<\/strong><\/p>\n\u201cWe do not want to force or exacerbate production” – emphasises Ambrogio Abb\u00e0 – “but to keep to around 100 wheels of Grana Padano per day, about 30-32 thousand per year. We have no expansionistic ambitions: we are convinced that by increasing the quantity, the cheese could lose something in quality and value. Our Grana Padano stands out for its aromaticity and creaminess. It is never strong, rough or salty and maintains these characteristics even when it is aged for a long time, thanks to the cheesemaking techniques we use.”
\nIn order to maintain this balance, in the processing is stopped in summer and the raw material is sold to be used for other productions.
\nThe limited, but valuable, offer meets the demand for a provincial, regional and national market. \u201cFor years our product\u201d, explains Abb\u00e0, \u201chas been sold to historical customers, to merchants who portion and distribute the cheese and then also to shops, delicatessens and small mobile shops. Recently we have started exporting, given the immobility of national consumption, especially in the UK, Germany and Ukraine”. The development of the export channel is now entrusted to his son Alberto, 36, who also follows the production of the dairy in collaboration with his brother Alessandro, 38, and the technical staff.
\nMost of the Grana Padano production reaches a maturation of about 10 months, but 25% reaches 24 months or more. The most seasoned product, Riserva and beyond, rests in an old cowshed, which has been transformed into a maturing warehouse and houses 6 thousand wheels: \u201cWe have wheels of over 36 months, 4 and even 5 years. In our area we can age longer, and Grana Padano always remains fragrant and sweet, without ever becoming spicy or hard.\u201d
\nThe Zucchelli Dairy brand is well known in the Lodi area also for the raspadura of Tipico Lodigiano, a predecessor of Grana Padano which is produced in the area and shaved into sort of veils. The turnover of the Zucchelli Dairy stands at \u20ac 12 million per year.<\/p>\n
\u201cMy grandfather was one of the founders of the Grana Padano Protection Consortium. The old grandfather’s barn, at the beginning, had been transformed into a small dairy and today it has become a seasoning warehouse for the finest wheels, those over 20 months.\u201d
\nAttached to the dairy there is a farm of 4 thousand pigs that extends over three farms for a total area of 200 hectares, all growing cereals for zootechnical feeding. The farm is managed by Alessandro Abb\u00e0.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ module_class=”article_sub_img_text_content_left ” _builder_version=”4.20.2″ _module_preset=”default” max_width=”94%” custom_padding=”||40px||false|false” global_colors_info=”{}”][et_pb_column type=”1_3″ module_class=”article_sub_img_wrap_left” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/LOM20190723363-37496-1.jpg” title_text=”LOM20190723363-37496-1″ align=”center” _builder_version=”4.20.0″ _module_preset=”default” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”Merriweather|300|on||||||” text_text_color=”#0f0f0f” text_font_size=”15px” text_line_height=”22px” width=”98%” custom_padding=”9px|||||” global_colors_info=”{}”]<\/p>\n
Left, Alessandro Abb\u00e0 who manages <\/span> the farm and collaborates with his brother Alberto (right)<\/span>who deals with export and production. <\/span>In the center, Ambrogio Abb\u00e0, owner of the Zucchelli Dairy<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″ module_class=”article_sub_text_wrap_left” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”Merriweather|300|||||||” text_text_color=”#0f0f0f” text_font_size=”18px” text_line_height=”26px” width=”97.8%” custom_margin=”|||18px||” global_colors_info=”{}”]AN HISTORICAL DAIRY IN THE LODI PROVINCE<\/strong><\/p>\nThe Zucchelli Dairy takes its name from the founder, Ambrogio Zucchelli, who with his wife Rosa Ded\u00e8 and his sons Giovanni and Lucia moved in 1942 to the Cascina Marmorina in Orio Litta. Father and son started an agricultural-dairy activity that slowly but steadily grew. In 1948, at the death of the founder, the son-in-law Paolo Abb\u00e0 together with his brother-in-law Giovanni, continued a thirty-year old partnership. At the end of the seventies, Ambrogio Abb\u00e0, Paolo’s son and current sole director of the dairy, joined the company. In the following twenty years, the company underwent a further decisive expansion phase up to its current size, focusing on quality and the constant search for excellence.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.20.0″ _module_preset=”default” max_width=”94%” custom_padding=”||30px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/paragraph-1-37532.jpg” title_text=”paragraph-1-37532″ align=”center” _builder_version=”4.20.0″ _module_preset=”default” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”Merriweather|300|on||||||” text_text_color=”#0f0f0f” text_font_size=”15px” text_line_height=”22px” width=”100%” custom_padding=”9px|||||” global_colors_info=”{}”]<\/p>\n
The ageing warehouse<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
LO205 \/n City: Orio Litta (LO)<\/p>\n","protected":false},"featured_media":151934,"parent":0,"menu_order":232,"template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"consortium_region":[73],"tipologia":[3039,2984,2983],"provincia":[3072],"servizi_online":[],"altro":[3067],"class_list":["post-83794","consortium","type-consortium","status-publish","has-post-thumbnail","hentry","tipologia-producers-en-en","tipologia-cheese-dairies-with-shop-en-en","tipologia-seasoners-en-en","provincia-lodi-en-en","altro-the-true-taste-of-italy"],"acf":[],"yoast_head":"\n
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