Latteria Sociale Moderna has been making cheese for forty years. Generation after generation, the members have worked with dedication and passion to maintain an ancient practice, passed down through the centuries, in the traditional production of a cheese made exclusively from genuine milk, rennet, salt and plenty of time.

We are located in the birthplace of Parmigiano-Reggiano, a short distance from the Abazzia House in Corniano, where Benedictine monks developed the process originally in 1150 C.E.

The delicate balance of these few ingredients, nurtured by the experience of ancient cheesemaking techniques and the simple passage of time, allows the cheese to develop a character in complete harmony with the meadows of Bibbiano and the Reggio Emilian countryside.

The result is a unique taste and exceptional cheese with extraordinary nutritional characteristics that make it suitable for any type of diet and daily consumption. Given the different ages of 12 months, 24 months, 30+ months, and 40+ months, ti can adapt to any dietary or recipe need.