The Tomasoni dairy is a family business which continues a fine tradition; it has been making cheeses ever since 1815. Our main product is Grana Padano, the king of cheeses, a world-famous product with a history which goes back a thousand years. Naturally, therefore, over the years we have witnessed the disappearance of local products, which everything that implies:the loss of priceless experience and human resources, the loss of local flavours, traditions and cultures, and consumers’ gradual estrangement from the direct producer-consumer relationship. If we stop to think for a moment, we will realise that we are surrounded by anonymous, flavourless (or sometimes artificially flavoured) foods, purchased by consumers who often give little thought to the process, stressed by their chronic shortage of time and increasingly focused on getting the cheapest deal. On our side, we have invested considerable effort and money in research and the maintenance of our products’ quality, establishing our identity by following the ancient production rules handed down from father to son. Rules that put manual skill, experience, and love of one’s work first. It was in 2001 that we converted to organic production and started to make organic Grana Padano PDO (we are the only organic producers in Italy).An approach that protects the environment, conserves biodiversity, local differences and natural resources, and prioritises quality of life. Organic food is a positive response to consumers’ demand for “safe” products that protect the health of both people and the environment.We only process milk produced by organic farming methods, from farms in the Lombardy plain where the cows graze outdoors (from spring to autumn) and are not fed corn silage. This means that for many years now our Grana Padano has been free from lysozyme, a natural protein extracted from egg white that is normally used by conventional dairies to prevent the swelling of wheels of cheese caused by the fermentation of corn. “We currently produce grana padano, ricotta, traditional robiola, fontal, spun and hand-made mozzarella, mozzarella bars for pizzas, crescenza, primo sale, kefir and yoghurt (natural, bilberry, barley malt, banana, vanilla, apricot, strawberry, cereal and cherry flavours), scamorza and five types of caciotta (plain, with walnuts, with Provence herbs, with chilli pepper and with chives). All the cheeses produced (except grana padano) are made using vegetable rennet. We have eliminated the use of animal rennet from the production of these cheeses for several years now, replacing it with chymosin, a substance made by fermenting a vegetable substrate.Chymosin is certified GMO FREE and is approved by the Vegetarian Association.
Vendor Biography
The Tomasoni dairy is a family business which continues a fine tradition; it has been making cheeses ever since 1815. Our main product is Grana Padano, the king of cheeses, a world-famous product with a history which goes back a thousand years. Naturally, therefore, over the years we have witnessed the disappearance of local products, which everything that implies:the loss of priceless experience and human resources, the loss of local flavours, traditions and cultures, and consumers’ gradual estrangement from the direct producer-consumer relationship. If we stop to think for a moment, we will realise that we are surrounded by anonymous, flavourless (or sometimes artificially flavoured) foods, purchased by consumers who often give little thought to the process, stressed by their chronic shortage of time and increasingly focused on getting the cheapest deal. On our side, we have invested considerable effort and money in research and the maintenance of our products’ quality, establishing our identity by following the ancient production rules handed down from father to son. Rules that put manual skill, experience, and love of one’s work first. It was in 2001 that we converted to organic production and started to make organic Grana Padano PDO (we are the only organic producers in Italy).An approach that protects the environment, conserves biodiversity, local differences and natural resources, and prioritises quality of life. Organic food is a positive response to consumers’ demand for “safe” products that protect the health of both people and the environment.We only process milk produced by organic farming methods, from farms in the Lombardy plain where the cows graze outdoors (from spring to autumn) and are not fed corn silage. This means that for many years now our Grana Padano has been free from lysozyme, a natural protein extracted from egg white that is normally used by conventional dairies to prevent the swelling of wheels of cheese caused by the fermentation of corn. “We currently produce grana padano, ricotta, traditional robiola, fontal, spun and hand-made mozzarella, mozzarella bars for pizzas, crescenza, primo sale, kefir and yoghurt (natural, bilberry, barley malt, banana, vanilla, apricot, strawberry, cereal and cherry flavours), scamorza and five types of caciotta (plain, with walnuts, with Provence herbs, with chilli pepper and with chives). All the cheeses produced (except grana padano) are made using vegetable rennet. We have eliminated the use of animal rennet from the production of these cheeses for several years now, replacing it with chymosin, a substance made by fermenting a vegetable substrate.Chymosin is certified GMO FREE and is approved by the Vegetarian Association.