The best tradition in dairy production is presented in streaming. Latteria San Pietro offers a digital experience to share the authentic values of its Grana Padano ‘Hay Selection’. From the permanent meadows of the Mincio valley to the processing plants, up to the aging warehouses. The innovation we like.
Grana Padano ‘Hay Selection’
‘Hay Selection’ is a truly special Grana Padano, as its milk comes from selected farms where cows are fed exclusively with hay from the Permanent Meadows of the upper Mantuan plain, in the Mincio Valley. Instead of silage and GM soy, as unfortunately still happens even in PDO productions (outside of organic and 'GMO-free' supply chains).
The herd's diet is an essential element for milk quality, and thus for the cheeses derived from it. Forage affects both the health and welfare of cattle, as well as the organoleptic characteristics of their products. It is precisely for this reason that hay milk is finally being reasserted.
The polyphyte meadows – that is, composed of multiple crops and spontaneous herbs that alternate – represent biodiversity heritage to be safeguarded, in the Mincio valley as elsewhere. At the same time, the microbiological variety offered to herds raised with their hay is destined to reverberate on the microbiome of the animals themselves. With possible effects also on the health and immune system of consumers. An area of research worthy of further study.
Hay milk
Hay milk, or ‘hay milk’, derives from ancient alpine pasture traditions documented since the Late Middle Ages. These traditions have been maintained in alpine pastures, particularly in the Alpine region. The production of cheeses from hay milk has been subject to specific regulation in Austria since 1900.
The ‘hay milk‘ TSG is instead a Traditional Specialty Guaranteed, recognized by the European Commission with EU regulation 2016/304 and subject to specific certification that can extend to processing companies.
The specification of the TSG requires that cows, raised on traditional and sustainable dairy farms, are fed exclusively on grass, legumes, cereals, and hay. Without using fermented feeds or GMO feed.
Latteria San Pietro, cooperation and sustainability
Latteria San Pietro is a cooperative dairy from Mantua that produces over 65,000 forms of Grana Padano each year. Attention to sustainability, the environment, and consumer health has been demonstrated over the years through the development of a leading organic supply chain in the national production landscape.
Attention to health is also expressed in Grana Padano ‘474’, with reduced salt content. A choice of social responsibility, considering the primary need – still largely neglected by many operators – to help reduce sodium intake in people's diets.
Digital innovation
Digital innovation of Latteria San Pietro has progressively developed through a process optimization path and development of traceability using IT tools. It has reached a new milestone, with the contribution of Microsoft, in the ‘Digital Cheese Experience‘.
Thanks to the connection with a series of cameras – positioned in the farm, dairy, and aging warehouses – users can immerse themselves in streaming the daily reality of the dairy.
Added to this are some tasting events of Grana Padano Hay Selection, in which participate chef, food blogger and experts. The first event was held on 6.6.20There will be opportunities for replay, including live.
Dario Dongo
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT – Food Times) and Égalité.
