QUALITY

All the farms that supply milk to Bresciangrana for the production of Vittoria Alata trace the entire production chain, from the cultivation of forage to the feeding of the animals, from milking to the preservation of the produced milk, always respecting animal welfare.

The milk collection basin includes the entire Po Valley and all its agricultural territory. Here, fresh milk is produced and collected daily, which, through skillful and traditional processing, becomes Vittoria Alata cheese.

To produce Vittoria Alata Cheese, we use the best technologies available on the market to ensure the highest quality of the final product and absolute assurance of the achieved result. A product that, as it ages, expresses its best characteristics of taste, aroma, and flavor, aimed at consumers who are attentive to exclusive quality and in search of a product like Vittoria Alata Cheese.

Bresciangrana, with Vittoria Alata cheese, pays particular attention to a green strategy, carefully managing thermal recovery during various production phases to minimize energy waste and reduce CO2 emissions. Some of the supplying farms also utilize biogas to generate electricity and heat from waste.

Additionally, a 1250 kWh cogenerator powered by natural gas has been commissioned for the combined production of electricity and heat, providing hot water at 90°C and steam at 170°C.

A 1000 kWh photovoltaic system will also be installed on the roof of the facilities.

Bresciangrana has its own seasoning warehouse recognized as a general warehouse, also for third parties, with authorization in the Official Gazette of the Italian Republic no. 281 of 3/12/2003

To satisfy the taste of every consumer we have different maturations, from fresh “out of salt” (from 60 to 90 days from production) to over 20 months

Bresciangrana has a packaging department, also used for Vittoria Alata cheese, made up of five packaging lines for grated, flaked, diced, vacuum-packed and thermoformed cheese.