1000 d.C.

Everything starts over a millennium ago, in an era in which many of the discoveries that today characterise so obvious our daily life are not yet occurred. In the Middle Ages, men are still totally conditioned by the climate and by the environment in which they live and who can not follow the natural rhythms and biological laws.

1135

The Cistercian monks of the abbey of Chiaravalle located in land reclamation of the plain of the Po is a great opportunity to promote the expansion of agriculture and livestock holdings and thus to increase the production of good food. The consequence of this huge work leads to a large availability of milk, much higher than the requirements of the religious community and the population of the surroundings. It is a shame to waste one of the foods among the more nutrients and available in the medieval diet. There thus emerges the need to find a way to be able to keep it long.

1642
Girolamo Quaresmi

“San Lucio di Cavargna, la distribuzione del latte ai poveri.”

Oil on canvas was rediscovered in the occasion of the transfer of ownership of Palazzo Sommariva Bank Centropadana, author of its restructuring.
Dated 1642, depicts San Lucio that distributes the milk to the poor: the Saint of Val Cavargna was considered the protector of the dairymen and his cult was widespread also in Lodigiano, so much so that it is believed the work was commissioned by their “university”, by the congregation that he gathered them.
The instrument, with dimensions of approximately 2 meters for 3, also brings with it a value “documentary”, as well as stated with pride by the President of the Bank Centropadana Serafino Bassanetti: the representation of two “boilers” supplied by fire, for the processing of the milk into cheese, can take decisive value in the allocation of the birthright of the production of the grana in the secular diatribe between Parma and Lodi. Aspect, this in-depth, also through citations of Casanova by Professor Annibale Zambarbieri, in which reveals the presence of grana cheese as product “famous” of the town of Lodi. A gusset, then, value and pride for the whole territory lodigiano.

1859
Cesare Cantù

“Great illustration of the Lombardy-Veneto region
namely
History of Cities, Villages, Municipalities, Castles, etc.
up to modern times”

LODIGIANO – (..) the main product is the cheese, that there was manufactured well anciently and carry it on in Parma, andin Piacenza, which were the names of parmesan or Piacentino.

In 1650 the Codognesi (Codogno’s people)focused all trade; note a Pier Francesco Goldaniga, which in 1750 Codogno trade from 35 to 40 thousand wheele of cheese (..)

 

1870
Alexandre Dumas

Great Dictionary of Cuisine”.

PARMESAN CHEESE

In spite of the name under which is generally known, this cheese is not made in Parma,
but in Lodi and its surroundings.

So his real name is cheese Lodigiano,
or still cheese of Parmesan cheese.

It fosters much cattle around Lodi, and there eat more than thirty thousand cows for the production of this cheese.

1900
The Italian Chamber
of Commerce and Arts
Buenos Aires

Buenos Aires, 22 December 1900

To the dear Chamber of Commerce and Arts Lodi,
Trade of Italian cheese went taking in this country of great importance due in part to the fact that the type of cheese parmigiano or reggiano or whatever is perhaps the only that local industry have so far failed to imitate. However for some time now this room is watching in trade in this product of the abnormalities that hopes will be transitory (..)

Some importers of cheese from Parma and Lodi, sales to exceptionally low prices and not in relation with the quality old and well ripened, as it usually is introduced at first this product.
(Lodi and Parma chesses top quality).

(..) And it is in this sense that I would like to speak to this On.
Sister pray to want to meet appropriate advice producers of his district to contribute from their part, to cease this state of things that tends to discredit an ancient industry and of great importance in our exchanges with Argentina where in the year 1899 if it were imported 857.985 kilos.

With perfect observance,
The President

1000 d.C.

Everything starts over a millennium ago, in an era in which many of the discoveries that today characterise so obvious our daily life are not yet occurred. In the Middle Ages, men are still totally conditioned by the climate and by the environment in which they live and who can not follow the natural rhythms and biological laws.

1135

The Cistercian monks of the abbey of Chiaravalle located in land reclamation of the plain of the Po is a great opportunity to promote the expansion of agriculture and livestock holdings and thus to increase the production of good food. The consequence of this huge work leads to a large availability of milk, much higher than the requirements of the religious community and the population of the surroundings. It is a shame to waste one of the foods among the more nutrients and available in the medieval diet. There thus emerges the need to find a way to be able to keep it long.

1642
Girolamo Quaresmi

“San Lucio di Cavargna, la distribuzione del latte ai poveri.”

Oil on canvas was rediscovered in the occasion of the transfer of ownership of Palazzo Sommariva Bank Centropadana, author of its restructuring.
Dated 1642, depicts San Lucio that distributes the milk to the poor: the Saint of Val Cavargna was considered the protector of the dairymen and his cult was widespread also in Lodigiano, so much so that it is believed the work was commissioned by their “university”, by the congregation that he gathered them.
The instrument, with dimensions of approximately 2 meters for 3, also brings with it a value “documentary”, as well as stated with pride by the President of the Bank Centropadana Serafino Bassanetti: the representation of two “boilers” supplied by fire, for the processing of the milk into cheese, can take decisive value in the allocation of the birthright of the production of the grana in the secular diatribe between Parma and Lodi. Aspect, this in-depth, also through citations of Casanova by Professor Annibale Zambarbieri, in which reveals the presence of grana cheese as product “famous” of the town of Lodi. A gusset, then, value and pride for the whole territory lodigiano.

1859
Cesare Cantù

“Great illustration of the Lombardy-Veneto region
namely
History of Cities, Villages, Municipalities, Castles, etc.
up to modern times”

LODIGIANO – (..) the main product is the cheese, that there was manufactured well anciently and carry it on in Parma, andin Piacenza, which were the names of parmesan or Piacentino.

In 1650 the Codognesi (Codogno’s people)focused all trade; note a Pier Francesco Goldaniga, which in 1750 Codogno trade from 35 to 40 thousand wheele of cheese (..)

 

1870
Alexandre Dumas

Great Dictionary of Cuisine”.

PARMESAN CHEESE

In spite of the name under which is generally known, this cheese is not made in Parma,
but in Lodi and its surroundings.

So his real name is cheese Lodigiano,
or still cheese of Parmesan cheese.

It fosters much cattle around Lodi, and there eat more than thirty thousand cows for the production of this cheese.

1900
The Italian Chamber
of Commerce and Arts
Buenos Aires

Buenos Aires, 22 December 1900

To the dear Chamber of Commerce and Arts Lodi,
Trade of Italian cheese went taking in this country of great importance due in part to the fact that the type of cheese parmigiano or reggiano or whatever is perhaps the only that local industry have so far failed to imitate. However for some time now this room is watching in trade in this product of the abnormalities that hopes will be transitory (..)

Some importers of cheese from Parma and Lodi, sales to exceptionally low prices and not in relation with the quality old and well ripened, as it usually is introduced at first this product.
(Lodi and Parma chesses top quality).

(..) And it is in this sense that I would like to speak to this On.
Sister pray to want to meet appropriate advice producers of his district to contribute from their part, to cease this state of things that tends to discredit an ancient industry and of great importance in our exchanges with Argentina where in the year 1899 if it were imported 857.985 kilos.

With perfect observance,
The President

Our history

Caseificio Zucchelli” is a family business dairy, it is located in the Cascina Marmorina in Orio Litta, a rural town in the district of Lodi.

Drawing on the century-old traditions of production of “Granone Lodigiano”, nowadays “Caseificio Zucchelli” combines the best of tradition with the modern dairying technologies.

The “Dairy Zucchelli” named after the founder, Ambrose Zucchelli (1889-1948) who with his wife Rose Dedè and sons John and Lucy move in the early forties to the House Marmorina Orio Litta, still home to the dairy.

Father and son start an activity dairy-farming that slowly but steadily taking root. In 1948, the founder’s death, his son Paul Abbà along with brother John, give life to athirty-year collaborative partnership.

In the late seventies he joined the company Dr. Ambrogio Abbà, son of Paul and the current manager of the dairy.

The Company knows the next two decades a decisive step further expansion up to its current size by developing a philosophy of promoting absolute quality and a constant search for excellence in offering its products to customers.

Ambrogio Zucchelli con la moglie Rosa
Gianni Zucchelli
Paolo Abbà
Ambrogio Abbà

Caseificio Zucchelli” focuses its work on the main product of local dairy tradition, Grana Padano.
During the last years it worked very hard to improve and promote local gastronomic products.

It is for this reason that it has decided to begin its production of “Lodigiano Zucchelli”, the true heir of “Granone Lodigiano”, which preserves the rigor, quality production and territoriality of milk collection.

the territory

 The territory of Lodi,a fertile plain touched by the clear waters of the Adda river and bounded on the south by the Po, was the cradle of Granone Lodi, the extinct ancestor of all types of grana cheese.

 Drainages and an admirable canal treatment allowed the development of the forage crops and consequently of large cattle herds ever since Middle Ages.

 How to store ( save) this river of milk?

 Monastic orders were able to discover the mode of production and maturing of Granone Lodi on simple empirical basis, i.e. by using the trial and error method and all this was achieved in a historical era without a microscope or a refrigerator!

Continuing in the inspiring spirit of the medieval orders and fair practice which was diligently coded for the ancient production of Granone Lodi, today the “Dairy Zucchelli” combines the best of the old tradition with modern dairy technologies.

For Zucchelli is of fundamental importance to the link with the territory; us milk producer farther it is just 6 km from us dairy.

In addition, working  milk is still raw, cheese reflects the characteristics of the territory, creating an indissoluble bond territory-Flavor-product.

our certifications

  • Grana Padano DOP
  • Italia Alleva 100% Latte Italiano
  • Vero Granone Lodigiano certificate by Lodi’s governorate
  • BRC FOOD Certify that our products are made according to the standards of quality and safety highest at international level. Displays the certification.

solar energy

Fotovoltaico

Since 2010 the company has installed a solar plant of 200 kW reducing its energy consumption and cutting the CO2 emissions in accordance to the modern standards of environmental protection.