The cheese

The Grana Padano DOP derives its name from its grainy structure. Its fame is very ancient: in 1477, Pantaleone da Confienza praised its excellent taste and the work of the skilled dairymen who produced it. Also the production criteria and the breeding places were considered excellent.
The history of Provolone Valpadana DOP is very interesting. It was born in the Southern Italy but then, because of the quality of the milk, it was moved to the North of Italy, in particular to the area of Cremona. This cheese, sweet or spicy, is obtained by the whole milk and it is available in different formats.
The Salva cremasco DOP is an aged cheese with a dark crust and a spicy and sharp-tasting flavor; when it is older it is even dryer ans spicier. In the classical style it is served with the tighe (green peppers, "boiled" in the vinegar and then put in oil), but some others prefer to combine it with the mostarda, the cotognata, the honey or to the pipeto (a garlic, savoy cabbage and grated bread purée).
The panerone di Pandino is a characteristic cheese obtained by the fresh milk without skimming it. The cheese is not salted nor in the production or in the aging process.
The industrial production has been slightly introduced also for other kinds of cheese, like the crescenza, mascarpone, ricotta etc.