Merkki: Stagionatore Emilio Brullo

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The Typical Lodigiano is the "parent" of all Grana cheeses as directly descended from the ancient Granone Lodigiano.
It is a low-fat cheese made from cow's milk from two milkings with only 2.5% fat.

The milk is produced by cows fed mostly hay, in which excels Ladino clover that is born spontaneously in the fertile land of Lodi and that's why we stamped on the crust: from clover good cheese.

Furthermore, the typical Lodigiano is extremely digestible because its proteins, during the curing phase, have been decomposed into amino acids immediately assimilated by the body. It is very rich in calcium and lactose-free