ZIPO: cheese made where the cows graze
Family dairy and rice farm in Zibido San Giacomo, just outside Milan, run by the Pozzi family since 1959 inside a 15th-century Sforza-era cascina. Truly 0 km: their Friesian cows graze the surrounding fields and eat feed grown on the farm, and the milk becomes cheese on site. Raw milk, vegetable rennet, nothing else.
🧀 Cheeses
Zipotta is their signature caciotta and changes with the seasons: firmer in summer when the cows are at pasture, creamier now that the richer winter milk is coming in. Plain or with wild fennel seed, black pepper or chilli.
Latteria, aged 4–5 months, for the grater or the cheeseboard.
Order on Nuar: https://links.nuar.app/offer/d645800c-2ca8-4ebd-ad72-626fe2936242
🥄 Spreads & ricotta
ZIPOlizia: their raw-milk yogurt, strained through cloth until thick enough to spread on toast.
Ricotta made the old way, from whey only, the way cheesemakers did before industrial dairies.
Order on Nuar: https://links.nuar.app/offer/b1a11c02-4019-4ce1-8198-66d5be971694
🥛 Yogurts
ZIPOYO, thick Greek-style yogurt from whole raw milk. Plain, or with organic cherry or apricot jam. As you would expect, these natural jams are also sourced from the farms nearby.
Order on Nuar: https://links.nuar.app/offer/7a837737-2304-4fe7-bf53-fe0b785a4429
🍚 Carnaroli rice
The king of risotto rice, 100% pure and DNA-certified, grown in the fields next to the farm. Milled on site with an old huller and never whitened, which is why it’s naturally grey. More flavour than supermarket Carnaroli, and it cooks just the same.
Order on Nuar: https://links.nuar.app/offer/d78b8792-6550-447c-a23b-04e18a9eecb5