Zarpellon

In 1935 Joseph Zarpellon decided to create commercial dairy products at the foot of the Venetian Pre-Alps. In 1970, the company was transformed into joint stock companies. The upcoming year, Zarpellon kicked off the new business production starring local and national cheeses such as Grana Padano, Montasio, Asiago, Provolone cheese, and butter. With 120 employees, 22 thousand square meters of covered area and a turnover of 100 million euros a year, Zarpellon is an international benchmark for the production, packaging, and marketing of cheese. The production and ripening of Grana Padano Zarpellon starts in 1971. Today, Zarpellon produces 90 thousand forms per year. The milk used is the result of a diet strictly controlled in cattle. The milk is specifically recognized as suitable for the production of Grana Padano cheese. Each processing step is subject to regular monitoring to ensure the consumer the ultimate in quality