Caseificio Lombardi Srl

In Manfredonia, on the Apulian side of the Gargano, Caseificio Lombardi processes milk from its own farms to produce Grana Padano DOP, the hard, cooked-paste cheese that slowly matures in wheels weighing between twenty-four and forty kilograms. This production intertwines two crafts, farming and cheesemaking, kept under the same company roof. The cheesemaking facility roots this dual vocation in the Gargano countryside, where agricultural heritage meets contemporary dairy processing. The milk, which comes from environmentally conscious farming practices, gradually transforms into the granular and complex paste of a nationally widespread denomination, here interpreted from a unique Southern Italian perspective. Visitors to the farm can follow the entire journey, from the stable to the aged wheel, and understand how the cheesemaker's craft translates field work into a long-aged cheese. A visit is the most direct way to appreciate this connection between farming and the cheese vat.

Contacts