ORIGIN

In the Po valley since 1920

SILVIO BELLADELLI

Founder of the actual Silvio Belladelli cheese factory s.r.l., he was born in Mantova right-hand of Po in 1903.

Silvio gained his first dairy experiences in 1915 in the Grana Lodigiano production. Later he had involved the whole family since he managed his first cheese factory in 1920.

THE FIRST CHEESE FACTORY

On the 3rd of February,1923, Silvio moved to Quaderni in Villafranca (VR) where he registered his company to the Verona Chamber of Commerce CCIAA on the 25 October 1927.
In 1946 the father, together with his 3 brothers, ran one Parmigiano Reggiano cheese factory and three Grana Padano cheese factories until the seventies, with CASEIFICI S. BELLADELLI E FIGLI brand.

THE ORIGINAL MANUFACTURING

The founder Silvio Belladelli produced Grana Lodigiano cheese letting the milk rest in wood basins for the cream surfacing and the milk maturation in a ventilated room with blinds opening and closing, cut of the rennet with “spino reggiano” (whisk) and break to support the rennet emptying.

After the cooking in conical copper boilers, fire suitable to carry out a fast cooking, maybe with vapor, it drips on a characteristic table and in wood bundles, cutting board and a weight to press it, obtaining a form of approximately 30 kg, salted in tank for the brine (in masonry) and matured in warehouses taking advantages of openings and handmade air changes.


Who experienced this cheese manufacturing must have been skillful, smart, with a great power of observation and a bright practice for its difficulty, its variable conditions and the uncertainty of success.

SINCE 1998 TO PRESENT

In 1998, being the facility in heart of the village, we moved the company to the current location in Via Pasubio 49, Villafranca in Verona, at first just with part of the warehouse and afterwards with the production (in 1999).

Since 2000, the company started an important transformation with a gradual rise of processed milk quantity.

In 2012 Silvio Belladelli Cheese Industry s.r.l. set up a new company called DWB PROTEINS with a multinational Dutch corporation partner, Italian Denkavit, that proceeds the production and commercialization of all the whey products with the new society.

From June 2014 we have innovated the Italian hard cheese production, with titration and Italian milk treatment plant engineering.

From the 1st of August 2015 we have started, with a second plant, the limited production of TUTTO ITALIANO cheese that has become the standard production of TUTTO ITALIANO cheese from 1 January 2016.

Our style of doing business is a continuous incentive to the development, growth and comparison.

Improvement without forgetting the tradition, commitment undertaken with the family history.