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Our history.
The Latteria Sociale Molinazza cooperative agricultural concern was established on 28 December 1940 by six Emilia milk producers. It currently counts eleven members.
Over the years, the old country house has been renovated and today represents the upshot of a passion, cultivated over time.

Its history is in fact based on tradition. The methods for processing milk and turning it into cheese are the same as those used hundreds of years ago. A working culture passed down from one generation to the next.
The local producers, with their cow sheds, supply the raw milk to the consortium to make the cheese. The cows are fed with grass and hay, with great care for the environment and for the animals. Work goes on with strong commitment from early in the morning until late in the evening.

For over thirty years now, the dairyman has been transforming ingredients like whey and salt into curd. This undergoes a stringent aging process lasting 18 to 30 months and finally becomes Parmi­giano Reggiano, a cheese with a unique and inimitable flavour.

Being a dairyman is not an ordinary job, it is a passionate vocation for an ancient trade.
Latteria Sociale Molinazza Via Canale n. 54 - 42013 Casalgrande (Re) - T. e F. +39 0522/840114 - E-mail:
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