Wheels of cheese in-stock

Cows milked daily

Hectares cultivated

Quintals of milk processed daily

Wheels of cheese produced daily

People in our supply chain


The launch of the Parma2064 brand, in 2014, by the Cooperativa Casearia Agrinascente strengthened the collaboration between five farms based in the heart of the Po Valley.
The Parma2064 brand combines the experience and professionalism of Cascina Margherita, La Rinascente Società Agricola, Società Agricola Colombarola, Società Agricola Fratelli Tonoli and Società Agricola Vighi Mauro e Luigi.


Not surprisingly, Parma2064 Parmigiano Reggiano has won several awards, in particular Super-gold at the World Cheese Award. Our aim is to create a natural product with a strong emphasis on quality, carrying out meticulous checks and only using milk from our own herds, all from the family-run farms located within a 10 kilometre radius of our dairies in Fidenza, Soragna and Zibello, and directly managed by Parma2064.
Our Parmigiano Reggiano wheels are aged in our maturation rooms for 18, 24, 36 or 48 months or more.

The strenghts of Parmesean Cheese:

Do you know that Parmesan cheese is?

  • Naturally lactose-free.
  • It has only 3 ingredients: milk, salt and rennet.
  • It is a source of calcium and phosphorus.
  • It is produced totally without additives: even those of natural origin are prohibited.
  • The fodder for the cows is exclusively hay and grass, without the use of silage or fermented fodder.
  • Parmigiano Reggiano producers have more constraints: milk collection twice a day, production only once a day, and refrigeration of milk below 18 degrees is prohibited.
  • In dairies, only natural whey graft is used as a bacterial starter for strengthening the microbiological process.
  • The production area is very limited: the provinces of Parma, Reggio Emilia and Modena,part of the provinces of Mantua (to the right of the Po) and Bologna, to the left of the Reno.


We ship worldwide.