A century of experience, tradition and passion for Italian cheeses: knowing how to produce genuine cheeses of days gone by on an industrial scale is a challenge overcome on a daily basis thanks to investment in the region, in 100% Italian local milk suppliers, in infrastructures and technologies, in respect for tradition and safety regulations, in the control of all phases of production.
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End of the 19th century
The Foundation
Foundation of the Company Zanetti, which began as a local excellence in the maturing of hardcheeses from its area. -
1920-1940
Grana cheese
Guido Zanetti becomes one of the main maturers of Grana cheese. -
1946
The Marmirolo cheese factory
Start of industrial activities with the acquisition of the Marmirolo dairy plant. -
1948
The foreign market
Launch of export to overseas markets. -
1980
Fresh cheeses
New production of a range of fresh cheeses increases its offering and becomes more modern. -
1992
Provolone
Acquisition of Carbonelli, prestigious name in the Provolone sector. -
1995
New centre in Lavis
Opening of the packing plant in Lavis (TN). 10.000m2 where we process 300Tons of cheese every week. -
1997
Continuous expansion
Zanetti continues to expand with the unveiling of the current Marmirolo production plant. -
2010
New acquisition
The acquisition of San Gervasio Dairy plant raises the companies production capacity considerably. -
2012
Parmigiano Reggiano
Construction of the new Panocchia (PR) facility dedicated to Parmigiano Reggiano. -
2013
Industry leadership
New acquisitions and continuous investments of the group consolidate the companies leading position in the sector. -
2017
Innovation
The new factory built in 2017 equipped with unique technologies for aging that contains up to 190,000 forms.