{"id":86553,"date":"2023-02-18T07:59:51","date_gmt":"2023-02-18T07:59:51","guid":{"rendered":"https:\/\/www.granapadano.it\/consortium\/caseificio-ferretti-srl\/"},"modified":"2023-04-07T16:35:24","modified_gmt":"2023-04-07T16:35:24","slug":"caseificio-ferretti-srl","status":"publish","type":"consortium","link":"https:\/\/www.granapadano.it\/fr-fr\/le-consortium-de-protection\/les-protagonistes-les-membres-du-consortium\/caseificio-ferretti-srl\/","title":{"rendered":"Caseificio Ferretti srl"},"content":{"rendered":"

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Home<\/a> < <\/div>[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ specialty=”on” module_class=”consortium_main_section” _builder_version=”4.19.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” header_font=”Merriweather|700|||||||” header_text_color=”#221f1c” header_font_size=”44px” header_line_height=”52px” width=”96.7%” global_colors_info=”{}”]<\/p>\n

Caseificio Ferretti srl<\/h1>\n

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Matricule : BS631<\/p>\n

[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner column_structure=”1_2,1_2″ disabled_on=”off|off|off” _builder_version=”4.19.3″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”1_2″ _builder_version=”4.19.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/12\/Tracciato-23514.png” title_text=”Tracciato 23514″ _builder_version=”4.19.3″ _module_preset=”default” background_color=”#ffdc00″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column_inner][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”1_2″ _builder_version=”4.19.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”22px” text_line_height=”26px” header_font_size=”21px” header_line_height=”27px” link_option_url=”mailto:goitese@latteriagoitese.it” global_colors_info=”{}”]caseificio.ferretti@virgilio.it<\/a><\/span>[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner column_structure=”1_2,1_2″ disabled_on=”off|off|off” _builder_version=”4.19.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”1_2″ _builder_version=”4.19.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/12\/Raggruppa-814.png” title_text=”Raggruppa 814″ _builder_version=”4.19.3″ _module_preset=”default” background_color=”#ffdc00″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column_inner][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”1_2″ _builder_version=”4.19.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”22px” text_line_height=”26px” header_font_size=”21px” header_line_height=”27px” global_colors_info=”{}”]<\/p>\n

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=”2_3″ _builder_version=”4.19.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”FontPadano-Bold|300|||||||” text_text_color=”#000000″ text_font_size=”24px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” text_orientation=”center” width=”44.9%” width_tablet=”50%” width_phone=”auto” width_last_edited=”on|desktop” max_width=”100%” custom_margin=”0px||35px||false|false” custom_padding=”2px|20px|20px|20px|false|false” border_radii=”on|50px|50px|50px|50px” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22%93}”]<\/p>\n
Caseificio Ferretti srl<\/span><\/div>\n

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Cinzia Ferretti continue \u00e0 produire du Grana Padano comme son p\u00e8re, un expert fromager, mais a investi dans les \u00e9conomies d’\u00e9nergie et adopt\u00e9 un comportement socialement responsable.<\/em><\/strong><\/p>\n

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Cinzia Ferretti, propri\u00e9taire de la fromagerie Caseificio Ferretti<\/p>\n

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\u00abLa fabrication du fromage est un m\u00e9tier ancien. Un m\u00e9tier qui demande une pr\u00e9paration, une formation et surtout de la passion. Avec la passion h\u00e9rit\u00e9e de mon p\u00e8re Carlo, qui a toujours \u00e9t\u00e9 enthousiaste d\u2019exercer ce m\u00e9tier, j’ai pris le relais. Il \u00e9tait orphelin depuis son plus jeune \u00e2ge et avait h\u00e9rit\u00e9, \u00e0 son tour, de l’amour de mon grand-p\u00e8re pour ce travail. C’est pourquoi il a toujours continu\u00e9 \u00e0 le faire dans le plus grand respect de la tradition, en fabriquant le fromage comme il l\u2019avait vu faire quand il \u00e9tait petit. Quand j’\u00e9tais petite, j’\u00e9tais moi aussi une spectatrice attentive. J’ai observ\u00e9 et appris ensuite en essayant de r\u00e9p\u00e9ter les gestes de mon p\u00e8re. Il r\u00e9ussissait \u00e0 transformer le lait en meules de Grana Padano, qui \u00e9taient parfaites \u00e0 tous \u00e9gards, en termes d’ar\u00f4me et de go\u00fbt. Il comprenait le lait uniquement avec son odorat\u00bb.<\/p>\n

.
\nC’est ainsi que Cinzia Ferretti, propri\u00e9taire d’une fromagerie \u00e0 Orzinuovi, dans la province de Brescia, raconte que la production de Grana Padano a toujours \u00e9t\u00e9 une affaire de famille. Une tradition \u00e0 respecter mais aussi \u00e0 g\u00e9rer de fa\u00e7on plus moderne, en phase avec l\u2019\u00e9volution des temps.<\/p>\n

\u00abLorsque j’ai commenc\u00e9 \u00e0 m’occuper de la fromagerie en 2011, la structure – explique-t-elle – \u00e9tait d\u00e9sormais vieille et disposait de moyens technologiques obsol\u00e8tes. J’ai effectu\u00e9 plusieurs r\u00e9novations pour la moderniser sur le plan technologique. Cela a \u00e9t\u00e9 difficile mais j’ai compris au fil des ans comment continuer, gr\u00e2ce aussi \u00e0 l’aide de mes coll\u00e8gues fromagers. Surtout les premi\u00e8res ann\u00e9es, le soir, quand le travail dans leur fromagerie \u00e9tait termin\u00e9, ils venaient me voir, apportant leurs conseils, leur exp\u00e9rience et leur expertise. Ils m’ont aid\u00e9e \u00e0 d\u00e9coller. Mon p\u00e8re \u00e9tait tr\u00e8s appr\u00e9ci\u00e9, c’est pourquoi j’ai \u00e9t\u00e9 soutenue et form\u00e9e par des personnes que je n’ai jamais consid\u00e9r\u00e9es des concurrents, mais des amis.\u00bb.<\/p>\n

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LE LAIT EST TRANSFORM\u00c9 COMME AUTREFOIS<\/strong><\/p>\n

L’exp\u00e9rience et l’art de la fabrication du fromage sont rest\u00e9s inchang\u00e9s au niveau de la transformation du lait. Les \u00ab bassines \u00bb sont toujours utilis\u00e9es pour l’affleurement traditionnel, \u00e0 savoir la phase au cours de laquelle le lait cru est partiellement \u00e9cr\u00e9m\u00e9 par affleurement naturel, un processus qui dure plusieurs heures. Les globules gras s’agr\u00e8gent et remontent \u00e0 la surface, formant la cr\u00e8me pour obtenir un lait plus maigre.<\/p>\n

\u00abJ’ai maintenu – poursuit Cinzia – l’affleurement naturel, la m\u00eame op\u00e9ration qui a \u00e9t\u00e9 r\u00e9p\u00e9t\u00e9e pendant des ann\u00e9es et des ann\u00e9es par mon p\u00e8re et mon grand-p\u00e8re pour ne rien enlever \u00e0 la qualit\u00e9. J’ai form\u00e9 le personnel \u00e0 respecter cette tradition et nous avons toujours maintenu des temps de transformation tr\u00e8s lents, comme nous le faisions par le pass\u00e9. Par exemple, la p\u00e9riode de repos du fromage apr\u00e8s la cuisson dans le chaudron. Il ne faut jamais avoir h\u00e2te et c’est aussi \u00e7a le secret pour faire un bon fromage\u00bb.<\/p>\n

La fromagerie, qui produit environ 90 meules de Grana Padano, transformant environ 500 quintaux de lait par jour, est \u00e9quip\u00e9e d’un entrep\u00f4t d’une capacit\u00e9 de stockage de 45 000 meules ; elle est donc pr\u00eate \u00e0 accueillir la production d’autres fromageries pour l\u2019affinage. La plupart des fromages Grana Padano pr\u00eats \u00e0 la vente sont destin\u00e9s \u00e0 l’export. Il n’est pas commercialis\u00e9 directement dans le pays de destination, mais vendu \u00e0 une industrie laiti\u00e8re suffisamment importante pour commercialiser le Grana Padano \u00e9galement \u00e0 l’\u00e9tranger.
\n\u00abNous sommes trop petits – dit Cinzia – et nous ne sommes pas \u00e9quip\u00e9s pour vendre au-del\u00e0 des fronti\u00e8res ; notre mission est de produire de la meilleure fa\u00e7on possible\u00bb.<\/p>\n

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UN FROMAGE AVEC UN PASSEPORT POUR LE MONDE ENTIER<\/strong><\/p>\n

Le dernier projet lanc\u00e9 par Cinzia Ferretti est celui des certifications, de la qualit\u00e9 aux normes sanitaires et d’hygi\u00e8ne, en passant par la tra\u00e7abilit\u00e9.
\nActuellement, la fromagerie accomplit les d\u00e9marches n\u00e9cessaires pour l\u2019obtention des certifications Brc et Ifs, les normes de certification pour la s\u00e9curit\u00e9 agroalimentaire valables \u00e0 l\u2019\u00e9chelle internationale et qui permettent d’exporter avec toutes les garanties de la grande distribution.<\/p>\n

\u00abElles repr\u00e9sentent la meilleure fa\u00e7on de nous accr\u00e9diter aupr\u00e8s du consommateur final national et international. Elles servent \u00e0 documenter, \u00e0 rendre transparentes et \u00e9galement tra\u00e7ables toutes les \u00e9tapes de la transformation du fromage. Je dis toujours \u00e0 mes employ\u00e9s que nous produisons un bon fromage – ajoute Cinzia -, et nous lui fournissons maintenant un passeport pour voyager dans le monde\u00bb.<\/p>\n

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Les diff\u00e9rentes \u00e9tapes de la fabrication dans la fromagerie Ferretti suivent des rythmes tr\u00e8s lents comme, par exemple, la p\u00e9riode de repos du fromage apr\u00e8s la cuisson dans le chaudron.<\/p>\n

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Certaines op\u00e9rations manuelles ont \u00e9t\u00e9 autoris\u00e9es pour all\u00e9ger la charge de travail du personnel<\/span><\/p>\n

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