The milk comes from cows in the Lodi area that is processed according to traditional cheesemaking lore. Only long and patient seasoning can ensure that those warm and intense aromas are released whenever a piece of Bella Lodi is cut. Only after checking that colour, texture, smell and taste are as required can the cheese become a Bella Lodi cheese with its typical black rind. Homage to taste.
An article on the history of Bella Lodi:
"The Legend of the Black Grana"
Copyright: Cheese Connoisseur - Spring 2012
A paper on the historical origins and territory:
"L' Adda e i suoi tesori. La bassa lombarda e le sue eccellenze"