Caseificio Campiotti & C. snc

Caseificio Campiotti collects milk exclusively from local breeders and transforms it into wheels of Grana Padano DOP, destined for a maturation period ranging from nine to twenty months. This interval marks the cheese's development, from the still-tender profile of young forms to the granular and savory complexity of longer-aged ones. The cylindrical shape, with a rind that thickens over time, remains the core of their activity. A broader production cycle revolves around the denomination: anhydrous butter, cream, and concentrated milk for the food industry are derived from the processing, while cheesemaking combines traditional practices with advanced facilities, backed by an energy sustainability certification guaranteeing the method. Rigorous international standards accompany every phase, from curdling to salting. The cheesemaking factory opens its doors to visitors: a stop allows one to closely follow the transformation from milk to wheel and understand how the care of daily gestures imparts character to the cheese.

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