About us

The Dall’Aglio family started to farm here at the end of the 70s, breeding dairy cattle to produce milk for Parmigiano-Reggiano cheese.
The farm is at Gattatico (RE), in the heart of the area where Parmigiano-Reggiano is made. This is where we have built up our farm for the last 30 years, using the latest farming equipment, so that we now have 400 lactating cows at any given time.
We added the dairy in 2003, the last stage in the production cycle with an annual production capacity of 7500 wheels, giving us total control over the quality of our product.

Our history

From beginning...

Dante Dall’Aglio comes from a family that started breeding dairy cattle for the Parmigiano-Reggiano consortium in the 1930s. The first farmer in the Dall’Aglio family was also called Dante; he had just a few dairy cows and he was succeeded by his children Evio, Renzo and Elsa.

The farm continued to grow as the years went by...

  • The family bought this farm near Gattatico in the Val d’Enza area, straddling the provinces of Reggio Emilia and Parma.

  • A new cowshed was built for 100 dairy cattle. The milk they produced was sold to the cooperative dairy.

  • The cowshed was extended to accommodate twice the number of cows.

  • The cowshed was extended again to accommodate calves. The hay barn was built.

  • A new automated milking system was added.

  • The farm was modernised so the shed can now house 300 dairy cattle.

  • The foundations were dug for the dairy.

  • 2-22-2004: the private dairy was officially opened and assigned the registration number 222 to make cheese from its own milk.

  • The farm expanded the areas where it grows hay for its animals

 

... to today

Nowadays, the farm and the dairy are run by the third generation: Dante and Federica are a brother and sister team who share the same dedication and enthusiasm as their forefathers.
The farm has 700 dairy cattle, with 400 lactating cows, whose milk is used exclusively to make Parmigiano-Reggiano cheese in the farm's dairy. The cattle are fed with the hay and grain they grow themselves in their 618 acres of farmland.

MAKING PARMIGIANO

FARMING

618 acres of fields, tendered day after day with care and enthusiasm to supply most of the food eaten by our cows

ANIMAL HUSBANDRY

cutting-edge technology makes sure our cows stay healthy, because the quality of our cheese depends on happy, healthy cows

CHEESE MAKING

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

QUALITY CONTROL

Experts examine every one of our cheeses to certify are perfect: an age old craft and one that bears great responsibility.