Caseificio Menegazzi di Menegazzi Roberto e C. Sas

Caseificio Menegazzi transforms milk into Grana Padano DOP using a method that combines two seemingly opposing elements: precision and craftsmanship. Certified laboratories analyze the raw material daily, and the data feeds into software that optimizes the initial processing phases, preparing the milk to yield its best. This is the instrumental part of the process, preceding the human touch. From that point onward, control passes entirely to the Mastro Casaro (Master Cheesemaker), who guides each batch through the techniques of cooked-curd cheese. The wheels, weighing between twenty-four and forty kilograms, mature in the family's aging room using traditional manual methods, and the aging time varies according to the quality objectives of each batch. The company's sole denomination thus becomes the testing ground for a delicate balance: technology that measures, and the artisan who decides, in a dialogue that aims for consistency rather than immediate yield.

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