Products

Tipico Lodigiano Cheese

The area and history

The name means “Typical from Lodi”.
Tipico Lodigiano is produced in a restricted 40.1km radius, in the heart of one of the most important agricultural areas of Italy, the province of Lodi, south of Lombardy.
Lodi province in south of Milan, the area is rich, lush and fertile, with abundant green pastures in spring, summer and autumn.

Lodi has a long history in milk and cheese production, dating back to the 12th century. It was the first area in Italy to develop artificial water channels, bringing water to the pastures in the countryside and it was home to the Cistercian monks, who settled in the north of the province, at Chiaravalle Abbey. The Cistercians are well known for working the land and for technological advancement in Medieval Europe.

As a way of preserving the abundant fresh cow’s milk the monks created a new style of cheese known as Granone Lodigiano. These large 30+ kilo wheels of cheese, with a unique granular texture and a natural golden rind, are believed to be the very first of all Grana style cheeses.

From this ancient recipe comes our cheese, Tipico Lodigiano, made with the best unpasteurised and untreated cow’s milk. The cows are fed entirely on local foliage, rich in Ladino Clover. The flavours are unique to this area with an herbaceous perfume, sweet and fruity, long and lingering on the palate.

Our cheese

Our Tipico Lodigiano comes from a family production, the Zucchelli family, 4 generations of cheese making. All of Zucchelli’s Tipico Lodigiano is made and matured on their 18th Century farm in the village of Orio Litta, Lodi province.

Zucchelli is one of four producers of Tipico Lodigiano who, during the nineties, joined together as a consortium, to regulate the cheese production in order to recreate this genuine and historical product.

We select our Tipico Lodigiano at 18 to 21 months of age, versatile and accessible to all palates, chefs through to young children; and all usages styles; as a snack, with a glass of wine, in soup, grated on pasta, as a risotto, in salad, with black rice. The list is extensive and adaptable to anyone’s cooking styles.

Banino Wines

Banino wine comes from one of Italy’s smallest D.O.Cs (denominazione di origine controllata), San Colombano. San Colombano is located approximately 5km from our Tipico Lodigiano cheese supplier at Orio Litta. San Colombano is one hill spanning approximately 3km. On a clear day you can see the Alps to the north and the beginning of the Apennines to the south. The hill is believed to be formed by ancient tectonic movements, resulting in many different soils types; sand, clay and limestone, there are even Marine fossils at the very top of the hill!

Banino is a small family owned production, making up to 2000 bottle of rose, 9000 bottles of Tranquillo, 3000 bottles of Vigna La Merla and only 800 bottles of passito each vintage.
Banino is dedicated to quality and sustainability; Antonio uses organic and biodynamic practices. Banino winery is located off one of the tiny cobbled stoned streets, in the medieval town of San Colombano. A large wooden door takes us into a private courtyard and down into the small beautifully kept cantina.

The Grapes

Barbera provides longevity, freshness, body and colour; Croatina colour, structure, tannins and pungency; Merlot, mid palate texture and Uva Rara, (a strain of the Bonarda grape) provides a delicate floral quality.

Banino Rosato 2008

A rose wine made with 100% Uva Rara, an indigenous grape of the area. On the nose ripe strawberries, on the palate, it starts off as green apples, with a crisp acidity and finishing as morello cherries. It is delicious with lighter styles of food, fish, sushi, bresaola salad or great on its own.

Banino Rosso ‘Tranquillo’ D.O.C 2007

Is Banino’s entry level wine, but it is far from entry level quality! Lighter in style than Vigna La Merla, it is a blend of (50%) Barbera, (40%) Croatina and (10%) Uva Rara. It spends eight months in old wood and 6 months in the bottle. Tranquillo has a rich ruby red colour, a fresh bouquet of red fruits; plums and cherries, a hint of an earthy character on the palate with juicy, well balanced acidity.

Banino Rosso Riserva ‘Vigna La Merla’ D.O.C 2004

Is a blend of Croatina (45%), Barbera (45%), Merlot (5%) and Uva Rara (5%) . The wine is unfiltered and spends 2 years in a mixture of old and new French oak and 2 years in the bottle. Vigna La Merla 2004 is full bodied with juicy acidity and light silky tannins. It has notes of black cherry and of spice, tobacco, leather, old wood, bitter chocolate, liquorice and cocoa powder, deep and brooding earthy characters. Vigna La Merla requires decanting prior to drinking. Fabulous for drinking now, but will keep for another 12 years.

Banino Passito ‘Aureum’ 2006

Made with Malvasia grapes. A full bodied, rich and succulent dessert wine, with aromas of honey and orange zest; on the palate, juicy dried apricots, soft toasted notes and a hint of burnt caramel, with an elegance and a fresh acidity. A beautiful rare wine, made to be cherished.

Hand cured Bresaola

An air dried fillet of beef, a speciality of Valtellina, the northern mountainous area of Lombardia. Our Bresaola is made by a one man business, Del Curto. All the fillets are a unique shape and are smoked as well as air dried.