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Vandelli Formaggi is a renowned company for its sustainable approach across all stages of the dairy supply chain. Rooted in the heart of the Modenese Apennines, it takes its name "Vandelli" as a tribute to the historic Via Vandelli and the cartographer Domenico Vandelli, the brilliant creator of this extraordinary road that connects the Modenese Apennines to the surrounding territory. This road represents not only a physical connection but also a symbol of unity between traditions, culture, and regions—values our company is committed to conveying through its products.
We place sustainability at the core of our mission, striving to maintain high standards of quality and authenticity. We ensure that each cheese reflects authentic dairy traditions and respects animal welfare. Additionally, we are actively committed to safeguarding biodiversity by collaborating with small-scale producers in our supply chain who preserve traditional techniques and protect biodiversity in the dairy sector.
We believe that every product tells a story of passion, territory, and savoir-faire passed down through generations.
Year of establishment:
2024
Number of employees:
UP TO 2 EMPLOYEES
Annual turnover:
Not available
Reference year of turnover:
2024
Export turnover:
Not available
Activities:
Wholesale of food, beverages and tobacco
Wholesale of dairy products, eggs and edible oils and fats
Wholesale of dairy products and eggs
Wholesale of beverages
Non-specialised wholesale trade
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Company:
VANDELLI S.R.L.
Telephone:
+39 3888783888
Web site:
Address:
Vecchieto ,18
City:
Pavullo nel Frignano (MO)
Zip Code:
41026
E-commerce:
Tag:
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PARMIGIANO REGGIANO PDO - BROWN COW
Made with raw milk from Vacca Bruna, a rustic and docile breed, Parmigiano Reggiano Vacche Brune 24 months stands out for its creaminess and aromatic intensity. This milk, naturally rich in fat, gives the cheese a unique aromatic profile. With a maturation of 24 months, it reaches the ideal maturation to express a well-balanced flavor with the typical sweet notes of young cheese, offering hints of melted butter, milk and yogurt and a fruity aftertaste of banana and pineapple.
Milk: Raw milk from Vacca Bruna.
Organoleptic Characteristics
Appearance: Traditional cylindrical shape with a hard crust. Straw-yellow paste, without holes or with tiny holes.
Structure: Clear graininess, crumbly and soluble consistency, characteristic of the 24-month maturation.
Smell and Aroma: Notes of melted butter, milk and yogurt, with a fruity aftertaste reminiscent of banana and pineapple, giving the cheese a lively freshness.
Flavor: Delicate and enveloping, with a perfect balance between sweetness and flavor, where the fruity and lactic notes blend harmoniously.
Maturation: 24 months and over
PARMIGIANO REGGIANO PDO - WHITE MODENESE COW
Parmigiano Reggiano Vacca Bianca Modenese is a dairy excellence produced exclusively with milk from the rare Vacca Bianca Modenese, a native breed ideal for the production of Parmigiano thanks to its perfect balance between fats and proteins. This cheese, a Slow Food Presidium, represents a safeguard of biodiversity and Italian tradition. With a 24-month maturation, it develops a distinctive organoleptic profile that celebrates tradition and quality.
Milk: Raw milk from Vacca Bianca Modenese, a Slow Food Presidium.
Organoleptic Characteristics
Appearance: Traditional cylindrical shape with a hard rind. Straw-yellow paste, without holes or with minute holes.
Structure: Clear granularity, with a crumbly and soluble consistency, typical of a Parmigiano aged 24 months.
Smell and Aroma: Notes of melted butter, milk and yogurt, with a fruity aftertaste that recalls hints of banana and pineapple, which give the cheese a unique freshness.
Flavor: Savoury and well-balanced, with a natural sweetness that blends harmoniously with the salty notes, creating a delicate and enveloping taste.
Maturation: 24 months and over
PARMIGIANO REGGIANO PDO - RED COWS - ORGANIC AND BIODYNAMIC
Parmigiano Reggiano Vacche Rosse Organic and Biodynamic is a true excellence of the Italian dairy tradition, produced exclusively with milk from red cows raised according to rigorous organic and biodynamic methods. Thanks to the natural feeding of the cows, free from pesticides and chemical fertilizers, this cheese guarantees a healthy, natural and nutrient-rich product. With a maturation of 24 months, it develops a unique organoleptic profile, with an authentic taste that excites lovers of genuine flavors.
Milk: Raw milk from red cows, raised according to organic and biodynamic methods.
Organoleptic Characteristics
Appearance: Traditional cylindrical shape with hard rind. Pale straw yellow paste, without holes or with minute holes.
Structure: Moderate graininess, medium consistency, moderately crumbly and elastic.
Smell and Aroma: Notes of butter, fresh milk and yogurt, with hints of fresh fruit and aromatic herbs, which reflect the high quality of the milk.
Taste: Delicate and harmonious, with a perfect balance between salty, acidic and sweet flavours, where the sweet and lactic notes prevail.
Ageing: 24 months and over
PARMIGIANO REGGIANO PDO - FRESIAN COWS - MOUNTAIN PRODUCT - ORGANIC
Parmigiano Reggiano Prodotto di Montagna is an excellence of the Italian dairy tradition and represents the most important PDO product obtained in the mountain area. Made exclusively with raw milk from mountain stables, and feed grown mainly in the mountain area, this cheese is guaranteed by rigorous quality and selection standards, with a "hammer" evaluation at 20 months. With a maturation of 24 months, it develops a complex organoleptic profile, which combines the richness of the flavor with the authenticity of the mountain territory.
Milk: Raw milk from mountain stables, with a predominantly mountain feed.
Organoleptic Characteristics
Appearance: Traditional cylindrical shape with a hard and resistant crust. Straw yellow paste, without holes or with minute holes.
Structure: Clear granularity, compact and crumbly consistency, with a soluble texture enriched with tyrosine crystals that give a pleasant crunchiness.
Smell and Aroma: Complex, with notes of dried fruit and a characteristic hint of meat broth, resulting from the mountain seasoning.
Taste: Balanced between salty, acidic and sweet, with a light spicy note that gives depth to the taste.
Maturation: 24 months and over