Caseificio S. Rocco S.C.A.

In Tezze sul Brenta, since 1966, Caseificio S. Rocco has produced Grana Padano DOP using the cooked-curd method, shaping wheels weighing 24 to 40 kilograms from cow's milk and slowly maturing them. Decades of rigorous aging have built a solid track record: over sixty awards collected over time, a testament to the work carried out within the protected area's boundaries. A single denomination, but governed at every stage, from the development of flavors to the choice of aging times, resulting in a cheese mature in complexity and depth. Here, visitors are not left at the threshold: the dairy provides access to the entire production cycle, from milk processing to the aging rooms where the wheels rest. It is worth visiting to closely follow each step and conclude with a direct tasting, which is the most honest way to measure the difference between a young wheel and one brought to full maturity.

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