Zanetti
| This monograph analyzes Zanetti SpA's production of Grana Padano PDO, a historic hard cheese originating from 12th-century Cistercian monks in Italy’s Po River Valley. Zanetti, a leading global producer, handles 570,000 wheels annually with advanced maturation facilities. The cheese is made from regulated raw cow’s milk, partially skimmed by natural creaming, with silage-fed cows allowed. Lysozyme controls clostridial defects. After coagulation in copper vats, wheels age 9–16 months or longer, developing characteristic proteolysis and texture. Zanetti exports worldwide, with major markets in the US and Europe. Grana Padano offers rich nutrition, distinctive sensory profiles by age, and pairs well with wines and beers. | |
| Country | Italy |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Raw |
| Texture Profile | Semi-hard, Crumbly |
| Flavor Profile | Savory, Umami, Sweet, Creamy, Nutty |
| Wine Pairings | Franciacorta, Prosecco, Lambrusco, Barolo, Amarone, Brunello di Montalcino, Passito, Vin Santo |
| Beer Pairings: | Pale Ale, IPA, Saison, Barleywine, Imperial Stout |
| Food Pairings: | Balsamic Vinegar, Honey, Fresh Pears, Dried Figs |
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