Zanetti was born from the experience of a family tradition more than 100 years ago, and to this day the company upholds the production methods set by its founder. A key element in the production process is the quality of the raw material: Zanetti sources milk exclusively from local farms, where the cows are fed on pure feed (without silage or additives).

The company's emblematic product is Parmigiano Reggiano cheese, which is made from cow's milk and aged between 18 months and 3 years to acquire its characteristic qualities and texture. It is easily recognisable, given that its shape is a huge wheel weighing 75 kg. Its production process is overseen by a special committee (with State involvement): the 'Consorzio Parmigiano-Reggiano', which stamps each cake with a seal of origin.

The range of fresh cheeses that the company introduced in the 1980s with the acquisition of Carbonelli in 1992 complement the range for which Zanetti is known worldwide today.

From a global player and leader in the export of Grana Padano and Parmigiano Reggiano, with its seven factories and specialized cellars for maturation, Zanetti has managed to keep its activities within those strategic territories known for the distinctive quality of its products.

Founded in the last century, the company's role became increasingly important between 1920 and 1940, when, thanks to the initiative and expertise of Guido Zanetti, it became one of the main producers of "Grana" cheese.

A significant contribution to the expansion was the acquisition of the Marmirolo dairy in 1946, when Zanetti actually began its industrial activities with a modest 70 hectolitres of daily milk processing and 14 pints of Parmeggiano per day.

In 1997, the company's market expansion necessitated its relocation to a brand new plant, where daily milk processing reached 2,200 hectolitres, guaranteeing 400 pints of Parmeggiano per day.