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Latteria Agricola Venera Vecchia s.c.a.r.l

Via Bondeno di Roncore, 36 - 46023 Gonzaga MN
T. 370 1589119
P.I 00154290209

Supply Chain


Dairy farms

Our animals are raised and fed with the greatest of care, in compliance with strict regulations that forbid the use of silage, fermented feed and flours of animal origin: our cows are fed with fodder produced mainly in our local area. The first stage in our supply chain begins on the farm, where selected healthy, well-nourished cows are milked.



From the countryside and the farm, the supply chain moves to the dairy. Every day, the milk from the morning and the previous evening's milking is poured into the typical copper boilers, which have an upside-down bell shape. It takes around 550 litres of milk to make each wheel of Parmigiano Reggiano Venera Vecchia. The milk is thickened very slowly and naturally, by adding rennet and the whey starter obtained from the previous day's process and rich in lactic acid bacteria.



Each wheel is assigned a casein label with a unique and sequential alphanumeric code. This is the "ID card" of our Parmigiano Reggiano PDO, which can be used to identify the origin of the cheese any time and anywhere.



A few days after production, the wheels are immersed in water and salt.
This last step completes the production cycle of Parmigiano Reggiano PDO Venera Vecchia.



Parmigiano Reggiano must be aged for a minimum of 12 months, the longest period of all the PDO-label cheeses. Only after this period is a decision made on whether each wheel can maintain the name originally printed on it and continue the ageing process until 24, 36, 40 months or longer.


Quality control

Each wheel is examined by a specially trained expert, who uses the famous cheese hammer to verify the quality and excellence of the wheel. The wheels that pass this quality control are then subjected to one of the most iconic moments in the whole process: the fire-branding that officially certifies a wheel of Parmigiano Reggiano PDO.