Since 1933 the CPL-Consorzio Produttori Latte produces Parmigiano using the best raw material: milk from the Consorzio farms.

Società Agricola Saliceto produces Parmigiano Reggiano using milk only from their farm, processed directly in the farm dairy, A story that dates from 1960.

Società Agricola Saliceto produces Parmigiano Reggiano using milk only from their farm, processed directly in the farm dairy, A story that dates from 1960.

The cheese factory San Pier Damiani was founded in 1964 by seventeen milk producers of small and medium-sized who since then make Parmigiano Reggiano guarding the strict rules to ensure a cheese tradition of excellence, quality and safety.

Azienda Agricola Bertinelli produces Parmigiano Reggiano cheese and is the continuation of a historic farm business started in 1895.

In the charm and quiet of Baganza Valley, the vineyards of Palazzo Farm produce grapes of Lambrusco, Malvasia, Barbera, Bonarda, Pinot Noir and Chardonnay. A very wide variety that allows the farm to produce both traditional Parma wines and new products.

On the mountains of the Parma Apennines close to Corniglio, in an environment where nature still orders the times of work and daily life, stands Ca' Mezzadri. Born with the purpose to safeguard and promote the Parma black pig.

Agricola Giansanti produces Parmigiano Reggiano in a closed loop system. All our milk – and only our milk – is processed the farm dairy.

Family run farm and dairy with a small livestock of black pigs. The family has worked for generations on the mountains of Bardi, a beautiful medieval village that offers a wide variety of wild and herbal flowers giving cheese a rich and well balanced flavour.