Zanetti

ZANETTI, 119 YEARS OF CHEESES

For well over a century, the Company has operated with the people it employs at heart and the facilities in which they operate have always been a top priority. In 2016 Zanetti formalised its corporate mission with the aim to expressing the company's territorial roots, its attention to the environment and the well-being of local communities:

To disseminate the excellence of genuine and superior quality Italian cheese across the world, supported by over 100 years of experience and the passion of five generations of our family, to combine tradition and innovation, our strong link with the territory and respect for the environment.

Zanetti is the story of a family which has always been highly regarded as an emblem of excellence that respects tradition for over five generations. The Company has always honoured the credence of its founder, Guido Zanetti, with business ethics that have strong roots in the territory and are ultimately focused on the well-being of local communities and the environmental impact.

Zanetti has been operating for over 100 years in full compliance with tradition and the highest quality standards imposed by the Denomination of Protected Origin (DPO), and today is the No. 1 firm in the export rankings of Grana Padano and Parmigiano Reggiano, as well as one of the prime enterprises in the production, maturing and marketing of typical Italian cheeses. The Company is oriented towards preserving its territorial matrix and enhancing it with the support of its collaborators, to render it a distinctive element of the quality of its products,  destined for sale on both the domestic and international markets. 

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Grana Padano

The processing of milk that will become Grana Padano starts within a few hours, to preserve its freshness and its organoleptic properties. The consortium logo is imprinted in unmatured cheese wheels to guarantee the traceability and production chain controls: only the best wheels obtain the prestigious ‘Riserva’ trademark.

Parmigiano Reggiano

Parmigiano Reggiano is produced with different degrees of maturation: fresh milk is processed at 3 in the morning the day after collection, and the cheese wheels remain in brine for around 21 days before being transferred to the maturation plants, where they sit for between 12 and 30 months

Provolone Valpadana DOP

Our production boasts the Provolone Valpadana DOP, a matured semi-hard cheese. Its origins date back to the end of the 19th century and depending on the curd, you can have the sweet or spicy version. Zanetti has a plant in Cremona dedicated entirely to production and maturation.