{"id":86592,"date":"2023-02-18T07:59:51","date_gmt":"2023-02-18T07:59:51","guid":{"rendered":"https:\/\/www.granapadano.it\/consortium\/caseificio-ferretti-srl\/"},"modified":"2023-04-07T17:04:08","modified_gmt":"2023-04-07T17:04:08","slug":"caseificio-ferretti-srl","status":"publish","type":"consortium","link":"https:\/\/www.granapadano.it\/es\/el-consorzio-de-proteccion\/actores-clave-los-miembros-del-consorcio\/caseificio-ferretti-srl\/","title":{"rendered":"Caseificio Ferretti srl"},"content":{"rendered":"

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Inicio<\/a> < <\/div>[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ specialty=\u00bbon\u00bb module_class=\u00bbconsortium_main_section\u00bb _builder_version=\u00bb4.19.3″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb4.20.0″ _module_preset=\u00bbdefault\u00bb header_font=\u00bbMerriweather|700|||||||\u00bb header_text_color=\u00bb#221f1c\u00bb header_font_size=\u00bb44px\u00bb header_line_height=\u00bb52px\u00bb width=\u00bb96.7%\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Caseificio Ferretti srl<\/h1>\n

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Matr\u00edcula: BS631<\/p>\n

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T: 030 942741<\/span> | F: 030 944239<\/span><\/p>\n

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Via Verolanuova, 72\/74<\/span>
25034 – Orzinuovi (BS)<\/span><\/p>\n

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\n <\/div>[\/et_pb_code][\/et_pb_column][et_pb_column type=\u00bb2_3″ _builder_version=\u00bb4.19.3″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.20.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbFontPadano-Bold|300|||||||\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb24px\u00bb background_color=\u00bbgcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d\u00bb text_orientation=\u00bbcenter\u00bb width=\u00bb44.9%\u00bb width_tablet=\u00bb50%\u00bb width_phone=\u00bbauto\u00bb width_last_edited=\u00bbon|desktop\u00bb max_width=\u00bb100%\u00bb custom_margin=\u00bb0px||35px||false|false\u00bb custom_padding=\u00bb2px|20px|20px|20px|false|false\u00bb border_radii=\u00bbon|50px|50px|50px|50px\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22%93}\u00bb]<\/p>\n
Caseificio Ferretti srl<\/span><\/div>\n

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Cinzia Ferretti sigue produciendo Grana Padano como lo hac\u00eda su padre, un experto quesero, pero ha invertido en el ahorro energ\u00e9tico y en comportamientos socialmente responsables.<\/em><\/strong><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3″ module_class=\u00bbarticle_sub_img_text_content\u00bb _builder_version=\u00bb4.20.2″ _module_preset=\u00bbdefault\u00bb max_width=\u00bb94%\u00bb custom_margin=\u00bb|auto||auto|true|false\u00bb custom_padding=\u00bb||40px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3″ module_class=\u00bbarticle_sub_img_wrap\u00bb _builder_version=\u00bb4.20.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttps:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/LOM20190301262-34217.jpg\u00bb title_text=\u00bbLOM20190301262-34217″ align=\u00bbcenter\u00bb _builder_version=\u00bb4.20.2″ _module_preset=\u00bbdefault\u00bb max_height=\u00bb400px\u00bb border_radii=\u00bbon|20px|20px|20px|20px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.20.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bb|300|on||||||\u00bb text_text_color=\u00bb#0f0f0f\u00bb text_font_size=\u00bb15px\u00bb text_line_height=\u00bb22px\u00bb width=\u00bb98%\u00bb custom_padding=\u00bb9px|||||\u00bb hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0″]<\/p>\n

Cinzia Ferretti, due\u00f1a del Caseificio Ferretti<\/p>\n

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\u00abEl del quesero es un oficio antiguo. Un oficio que requiere preparaci\u00f3n, formaci\u00f3n y, sobre todo, pasi\u00f3n. Con la pasi\u00f3n heredada de mi padre Carlo, siempre entusiasmado con este trabajo, he continuado la actividad de la queser\u00eda. \u00c9l se hab\u00eda quedado hu\u00e9rfano muy joven y, a su vez, hab\u00eda heredado el amor por este trabajo de mi abuelo. Por esta raz\u00f3n, siempre lo llev\u00f3 a cabo con gran respeto por la tradici\u00f3n, haciendo el queso como lo hab\u00eda visto hacer cuando era ni\u00f1o. Por mi parte, cuando era una chiquilla, yo tambi\u00e9n era una espectadora atenta. Observ\u00e9 y luego aprend\u00ed, tratando de repetir los gestos de mi padre. Lograba trabajar la leche transform\u00e1ndola en ruedas de Grana Padano perfectas desde todos los puntos de vista, aroma y sabor. Solo con el olfato consegu\u00eda \u201centender\u201d la leche\u00bb.<\/p>\n

.
\nDe esta manera Cinzia Ferretti, due\u00f1a de una queser\u00eda en Orzinuovi, en la provincia de Brescia, cuenta c\u00f3mo la producci\u00f3n de Grana Padano es una cuesti\u00f3n familiar desde siempre. Una tradici\u00f3n que ha de ser respetada, pero tambi\u00e9n manejada de una manera m\u00e1s moderna, al ritmo de los tiempos que cambian.<\/p>\n

\u00abCuando comenc\u00e9 a ocuparme de la queser\u00eda, en 2011, la estructura \u2013 explica \u2013 era ya vieja y ten\u00eda tecnolog\u00edas obsoletas. Puse en marcha varias intervenciones de renovaci\u00f3n para ponerla al d\u00eda tambi\u00e9n desde un punto de vista tecnol\u00f3gico. Ha sido agotador pero, a\u00f1o tras a\u00f1o, iba entendiendo c\u00f3mo continuar, tambi\u00e9n gracias a la ayuda de mis compa\u00f1eros queseros. Especialmente los primeros a\u00f1os, a \u00faltima hora de la tarde, una vez concluido el trabajo en su queser\u00eda, me ven\u00edan a visitar, tray\u00e9ndome sus consejos, su experiencia y su asesoramiento. Me ayudaron a ponerme en marcha. Mi padre era muy querido y por eso me apoyaron y formaron personas que nunca vi como competidores, sino como amigos\u00bb.<\/p>\n

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SE ELABORA LA LECHE COMO SE HAC\u00cdA EN OTROS TIEMPOS<\/strong><\/p>\n

La experiencia y el arte de hacer queso han permanecido inalterados en una fase de elaboraci\u00f3n de la leche. Se utilizan siempre las \u00abcubetas\u00bb para el afloramiento tradicional, es decir, la fase en la cual la leche cruda es parcialmente desnatada al subir naturalmente la nata a la superficie, y es un proceso que dura varias horas. Los gl\u00f3bulos de grasa se agregan y suben a la superficie formando la nata, para obtener una leche m\u00e1s desnatada.<\/p>\n

\u00abHe mantenido \u2013 sigue explicando Cinzia \u2013 el afloramiento natural, la misma operaci\u00f3n que llevaron a cabo durante muchos a\u00f1os mi padre y mi abuelo para no restar nada a la calidad. He formado al personal para que respetara esta tradici\u00f3n, as\u00ed como se mantienen desde siempre tiempos de elaboraci\u00f3n muy lentos, como se hac\u00eda anta\u00f1o. Por ejemplo, el per\u00edodo de reposo del queso despu\u00e9s de la cocci\u00f3n en la caldera. Nunca tenemos prisa y este es tambi\u00e9n el secreto para producir un buen queso\u00bb.<\/p>\n

La queser\u00eda produce alrededor de 90 ruedas de Grana Padano elaborando aproximadamente 50 toneladas de leche al d\u00eda, y est\u00e1 dotada de un almac\u00e9n cuya capacidad de almacenamiento es de 45 000 ruedas, por lo que est\u00e1 preparada para acoger tambi\u00e9n las producciones de otras queser\u00edas para la maduraci\u00f3n. La mayor parte del Grana Padano listo para la venta est\u00e1 destinada a la exportaci\u00f3n. No se comercializa directamente en el pa\u00eds de destino, sino que se vende a una industria l\u00e1ctea que tiene las dimensiones para comercializar Grana Padano tambi\u00e9n en el extranjero.
\n\u00abNosotros somos demasiado peque\u00f1os \u2013 dice Cinzia \u2013 y no estamos equipados para vender m\u00e1s all\u00e1 de nuestras fronteras; nuestra tarea consiste en producir de la mejor manera posible\u00bb.<\/p>\n

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UN QUESO CON EL PASAPORTE PARA EL MUNDO<\/strong><\/p>\n

El \u00faltimo proyecto puesto en marcha por Cinzia Ferretti es el de las certificaciones, de la calidad a las normas higi\u00e9nico-sanitarias, hasta la rastreabilidad.
\nEn este momento, la queser\u00eda ha iniciado el proceso para obtener las certificaciones BRC e IFS, las normas de certificaci\u00f3n de seguridad agroalimentaria v\u00e1lidas a nivel internacional que permiten exportar con todas las garant\u00edas a la Gran Distribuci\u00f3n.<\/p>\n

\u00abRepresentan la mejor manera de acreditarnos ante el consumidor final, nacional e internacional. Sirven para documentar y para lograr que todas las fases de elaboraci\u00f3n del queso sean transparentes y tambi\u00e9n rastreables. A mis empleados les digo siempre que estamos produciendo un buen queso \u2013 a\u00f1ade Cinzia \u2013, y ahora le proporcionamos
\ntambi\u00e9n el pasaporte para viajar por el mundo\u00bb.<\/p>\n

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Las diferentes fases de elaboraci\u00f3n en el Caseificio Ferretti mantienen ritmos muy lentos, como el per\u00edodo de reposo del queso despu\u00e9s de la cocci\u00f3n en la caldera<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.19.3″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttps:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/LOM20190301214-1600px-34250.jpg\u00bb title_text=\u00bbLOM20190301214-1600px-34250″ align_tablet=\u00bbleft\u00bb align_phone=\u00bbleft\u00bb align_last_edited=\u00bbon|desktop\u00bb _builder_version=\u00bb4.20.2″ _module_preset=\u00bbdefault\u00bb width=\u00bb98%\u00bb max_width=\u00bb98%\u00bb module_alignment=\u00bbleft\u00bb border_radii=\u00bbon|20px|20px|20px|20px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.20.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|300|on||||||\u00bb text_text_color=\u00bb#0f0f0f\u00bb text_font_size=\u00bb15px\u00bb text_line_height=\u00bb22px\u00bb width=\u00bb98%\u00bb custom_padding=\u00bb9px|||||\u00bb hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0″]<\/p>\n

Algunas operaciones manuales han sido autorizadas para aligerar el trabajo del personal<\/span><\/p>\n

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