Caseificio San Girolamo di Cordioli Srl

Caseificio San Girolamo di Cordioli has been operating in Villafranca di Verona since 1908, where the Cordioli family passes down a cheesemaking craft tied to milk collected in the Veronese plain. Here, Grana Padano DOP takes shape, the company's sole denomination: the acronym—Denominazione di Origine Protetta—binds each wheel to specifications that define its production area, cattle feed, and maturation times. The wheels, weighing 24 to 40 kilograms, rest until they develop the hard, granular paste that gives the cheese its name, and have repeatedly received recognition from the Caseus Veneti competition, a benchmark for regional quality. This is not merely a name that respects the brand: the choice of genuine raw materials and slow, controlled aging speaks of a production method firmly anchored to its territory. The dairy welcomes visitors, and a visit is the most direct way to understand how a single great denomination is born from Veronese milk, following its stages where they actually occur.

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