 Latteria Sociale Gonfo can boast a dairy tradition since the beginning of previous century, strongly bounded to its territory, which becomes one of the necessary elements, added to the ability of the dairy-man, in order to make a high quality Parmigiano-Reggiano cheese, which is the main production of Latteria sociale Gonfo.
 Started as a collaboration of several master's dairies, Latteria Sociale Gonfo evolved in a cooperative, which from 60s on highly increased its milk production (in 1964: 30000 ql, nowadays: 120000 ql), obtained by means of the excellent level of competence in technology and genetics of the new generations of agricultural entrepreneurs, who made possible the optimization of the productive processes.
 Fodder are grown within dairy territorial edges and raw material is strictly controlled and certified. The quality of the product and the respect for the environment are the proofs of the adoption of a traditional method, open to new technologies, but partially still handmade, where cheese production is helped by a pig-farm which allows the constitution of a productive integrated cycle, where rejects become reinvestment.
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