Latteria Sociale Gonfo boasts a dairy tradition dating back to the beginning of the last century that is based on a strong link with the surrounding territory.
The territory is in fact one of the determining elements in the high quality of Parmigiano Reggiano, the dairy's main production.
The dairy evolved into a cooperative, which from the 1960s onwards experienced a considerable increase in milk production (around 200,000 quintals/year), until today, with a daily production of around 150 wheels of Parmesan cheese.
Without doubt Parmigiano Reggiano, which is made today, as in the past, with milk from the area of origin, natural rennet, salt and no additives.
