Brazzale family is Italy’s oldest dairy company, in uninterrupted activity for at least eight generations, producing cheese and butter since 1784.

Today, the group has over 700 employees, six production facilities distributed in Italy, the Czech Republic, Brazil and China, and a chain of retail stores.

The company’s history is linked to the plateau of Asiago and the Venetian plain; already at the beginning of 1900 the first industrial burrification was realized in Zanè, near Thiene, the Venetian capital of cheese and free market since 1492. The combination of agricultural roots and industrial culture allowed the Brazzale family to reach the years of primacy in national level, both in butter and in aged hard cheese. In 1954 Brazzale founded the Grana Padano Consortium.

Commitment to the seriousness and transparency of the consumer as well as the quality and health of the products has always characterized Brazzale’s history and activity.

Brazzale puts the consumer at the center of its own activity.

In the early 2000s, while maintaining craftsmanship to guarantee the highest quality of products, the company has therefore decided to direct its development towards the creation of innovative agro-industrial systems in Moravia, the fabulous and pure region that stretches between Wien and Prague, where Brazzale produces Gran Moravia aged cheese. This is the Gran Moravia eco sustainable chain based on a sustainable agricultural and zoo-technical concepts, high ecological and economic efficiency, improving the quality and health of the products themselves.

Milk is collected from a network of farms directly controlled by its own technicians, the food complies with strict standards that guarantee maximum animal welfare. Brazzale was the first company in the world to realize the Gran Moravia aged cheese “Water footprint” assessment with the measurement of the product water footprint, that is, the multidimensional indicator that allows to calculate the total water volumes that have been used to produce it. Water saving reaches 50% compared to conventional values and even 75% compared to competitor Parmigiano Reggiano, as calculated by the University of Milan.

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