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WE TAKE CARE OF ALL STAGES OF PRODUCTION
FROM THE HAY TO THE CHEESE!

Welcome in dairy 222!

Emilia Romagna is an area of Italy that enjoys a wealth of local specialty foods and wines, but the one that is best known around the world has to be Parmigiano-Reggiano cheese.
The farm and dairy run by Società Agricola Dall’Aglio straddles the provinces of Parma and Reggio Emilia, once fields and countryside belonging to the Duchy of Parma at the time of Empress Marie Louise of Austria and is now in the centre of the area where this wonderful cheese is made: from the hay to the raising of the cows and the actual production of Parmigiano-Reggiano D.O.P.

OUR FIELDS

We consider our dairy, our barns and our cowsheds to be the heart and soul of our farm surrounded by 618 acres of farmland carefully tendered by ourselves, day after day, proof of the deep­seated bond that links us with our environs.

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OUR FARM

We use cutting­edge technology to make sure our cows stay healthy, because the quality of our cheese depends on happy, healthy cows

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OUR DAIRY

This is where the special milk produced by our cows is transformed into Parmigiano Reggiano, the king of cheeses, by the expert hands of our master dairymen.

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DEEP­SEATED TRADITIONS

The Dall’Aglio family started to breed and raise dairy cattle here at this farm at the end of the 1970s, selling its milk to make Parmigiano­Reggiano cheese.
The farm is at Gattatico (RE), right in the heart of the area where Parmigiano­Reggiano is made where over the last 30 years...

THE HISTORY OF THE FARM

GET IN TOUCH!

The ​​​​Dall’Aglio farm is at via Rino Setti 24, where it has ​​a farm shop, runs its ​​dairy and the ​​warehouses where the cheese is left to age. ​​This is also where the cows live in their sheds and the family tenders its fields of crops in the countryside surrounding the town of Gattatico in the province of Reggio Emilia.

Ask for more information using the form below​ or get in touch directly by phone or e­mail:​