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Production Phases

For the production of Bella Lodi, the origin of the milk is the most important thing. That is why the milk is taken only from selected herds in the provinces of Lodi and Crema that are fed with local fodder and raw materials of only vegetable origin. The cheese is made in strict compliance with tradition.

After being left to mature, each cheese is judged by three master cheesemakers and if it has the required colour, texture and smell they classify it as Bella Lodi. Again in accordance with tradition, each cheese is hand-painted in natural black, just as in the old days.