Caseificio Giovanni Invernizzi srl

In Pontirolo Nuovo, on the Bergamo plain, Caseificio Giovanni Invernizzi works with a single great denomination: Grana Padano DOP, a cooked-curd cheese made from raw cow's milk. Production revolves around time, because it is slow aging that builds aromatic complexity, where butter and dried fruit notes converse with sweet undertones and a hint of spice. Nothing is improvised, but rather the patient transformation of a local raw material into a product with a distinct profile. What distinguishes this cheese is its versatility, and with it, its place in Lombard cuisine: grated over risottos, sliced for the table, melted into sauces. The dairy opens its doors to the public precisely to showcase this journey, from milk to aged wheel. Those who wish to understand how Grana Padano is made can book a visit and follow the processing stages live, verifying with their eyes what their palate will later recognize.

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