Back in 1925 when every rustic court had its own dairy and the farmer would bring milk in a cart to be made into cheese the society "Latteria Vò Grande was formed.
In 1956 the Latteria Vò Grande coop. was founded with 35 members and 40,000 quintals of milk being processed.
Various changes have been wrought in the course of the years, not the least of which in 1999 to increase the parmesan cheese production capacity and to bring the dairy up to standard in light of new laws, while respecting millennial tradition.
Each day the dairy master Tonino Taffurelli, along with his assistants, carries out the miracle of transforming milk into parmesan cheese, which is what we consider to be the king of cheeses.
After which we must wait 12 long months, filled with constant care before we can brand the wheels with the official Parmigiano Reggiano stamp "1567".
In 1999 our dairy, which adheres to the Parmigiano Reggiano syndicate, obtained a quality certificate for whole wheels through the UNI EN ISO 900L laws as another guarantee of the parmesan cheese production process.
Since 1981 a butcher and shop have been attached to the dairy where you can find our parmesan cheese and all the other gourmet products of our coop. from salami to ricotta, from bacon to processed cheese, from cracklings to Parma prosciutto. |
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