Latteria Sociale Santo Stefano was created in 1922. Since then it has developped and grown steadily. Actually, the company was at the very beginning a little cheese dairy with just a place to warm the milk, situated in an ancient yard, where about 2,000 quintals were transformed per year and which became the current cheese dairy, inaugurated in 1999.
Today the structure is able to transform 100,000 quintals of milk from the 18 companies associated to the cooperative into 18,000 Parmigiano Reggiano wheels, all stored and matured inside the plant.
The companies are located near the mountains of the Parma and Enza valley, which is the place where 700 years ago the Benedictine monks invented this wonderful cheese synonyme of authencity and nature.
The characteristics of the forage of this area and the cheese maker's know-how are guaranteed by a network control which concerns the entire production process, from the milk production up to the final seasoning. The result is a product of such a quality that the seasoning can last up to 48 months.
Latteria Sociale Santo Stefano is open to the public and can welcome visitors in its cheese dairy and its shop where you can taste and buy the products of its own production: Parmigiano Reggiano, Caciotta, Stracchino e Ricotta.
All these elements can prove that the Parmigiano cheese produced by this dairy is unique and consumers can recognize and find it with the matricule 2121. |
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