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Parmigiano-Reggiano is a product of the territory and mastery of man. It is made today as it was nine centuries ago: the same ingredients (milk, salt, rennet), the same care and passion, the same area of origin. The bond between Parmigiano-Reggiano and its area of origin is essential; the production of milk and transformation into cheese takes place in the territory making up the province of Emilia and that of lower Lombardy. In fact, here there are more than 4,000 farms which produce high quality milk and more than 400 cheese makers that each day make cheese and mature it for a minimum of 12 months up to 2 years and more, checking each cheese, day after day.
Fattorie Cremona, aware of the requests of the market and consumers, offers Parmigiano Reggiano already in portions in smaller sizes. The packaging is vacuum packed, practical, safe and with a long shelf-life: this represents a convenient alternative to fresh cuts and guarantees long term freshness of the product along with easy conservation.
Milk, salt, rennet.
100% Made in Italy.
Cheese time is... now! Eat Parmigiano Reggiano by itself accompanied by some fresh bread or grate it and sprinkle it on top of your favourite dishes.
Fattorie Cremona dairy was born in 1933 in the heart of the Padana plain at the initiative of a group of 19 farmers who made a courageous economic and entrepreneurial choice in forging the way for a co-operative system which showed itself in time to be a winner. A union of ideals, clarity of intentions and a strong bond between the milk providing partners, were the characteristics of the co-operative from the very start in order to be recognised on the market.
The determination of the directors resulted in extending the plans through time, renewing and modernising the production plants and with a gradual expansion in the market in Italy and abroad. Respect of tradition and consistent quality of the products along with successful strategic choices and an efficient sales organization has allowed Latteria Fattorie Cremona, in its eighty year history, to become more competitive and to be able to offer to an increasingly more selective and demanding customer, dairy produce of the highest quality.