Open store Closing at 19:00
Monday 08:45-12:30, 15-19
Tuesday 08:45-12:30, 15-19
Wednesday 08:45-12:30, 15-19
Thursday 08:45-12:30, 15-19
Friday 08:45-12:30, 15-19
Saturday 08:45-12:30, 15-19
Sunday Close
Via Galvani 1 - 46028 Sermide (MN)

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Who we are

A story of passion for quality

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Alessandro Capuci - President of Latteria Mogliese
In recent years we have worked a lot, both on our stables, on our dairy farms and on the dairy farm.

We have done a lot of work on disease prevention, on the use,
especially, of vaccines and on all those animal welfare practices that lead to and that have led to a reduction in the use of antibiotics in the order of 50 - 60%.

The mission of Latteria Mogliese has always been to work hard for sustainability, and for years we have therefore focused on the use of alternative energy both with photovoltaic systems and with biogas plants.
Ivo Fedrazzoni - Member of Latteria Mogliese
The cooperative was founded in the early 60s, and in the 90s the first investments began. We went to a cheese factory in Reggio Emilia, there we really saw beautiful, amber shapes, we could mirror ourselves and we said this is the goal we must achieve.

I think that with the arrival of Andrea, the arrival of technology, the arrival of the young cheesemaker who gives enthusiasm and knows how to create the right mix between technology and tradition.

I wanted to thank everyone who worked with Mogliese and collaborated with Mogliese, thank you.
Riccardo Bocchi - Member of Latteria Mogliese
The production method has basically remained the same as before, but with technological aid we have more control, so the cheesemaker can better see the operating parameters of the dairy at all times.

With a view to this improvement, we have also tried to achieve more sustainability.

The main product with which dairy products work is milk, milk comes from our farms, in our companies we have been trying to improve the welfare conditions of our animals for years, also because animal welfare returns both in quantity and quality of the milk product.

In short, let's try to work in perspective to have a future for these companies.
Paolo Golfré Andreasi - Member of Latteria Mogliese
Already in the early 2000s, we began the first expansion, modernization, of the cheese factory, based precisely on the improvement of the quality of Parmigiano Reggiano, which underlines the peculiarities of Parmigiano Reggiano milk.

Thanks to the people who work in the dairy and especially thanks to the cheesemaker because he is the one who controls the processing of milk for the purpose of transformation into Parmigiano Reggiano, we have had a large percentage of cheese chosen in recent years and, in addition, we have been awarded in Paris for the best cheese with an aromatic profile at the Casello d'Oro award ceremony, which awarded precisely the best Parmigiani Reggiani in the entire district.
Andrea Adami - Casaro Latteria Mogliese
The cheesemaker is the one who controls, in this case me, the entire process of the Parmigiano Reggiano supply chain.

I grew up in this sector and from there I started to be a boy, that is, under a cheesemaker, and I left after a year already to help cheesemakers in this sector.

Passion is nothing more than giving pleasure and pride even to a Made in Italy that in any case goes on all Italians' tables.
Alessandro Capuci - President of Latteria Mogliese
Our goals for the future are to focus more and more on the excellence of this product and on the link of this product with our territory because the link between Parmigiano Reggiano and the territory is
indissoluble
.

Latteria Mogliese is a leading company in the dairy sector in Moglia di Sermide.

Latteria Mogliese is a leading company in the dairy sector in Moglia di Sermide.
We are proud to process 130,000 quintals of milk annually to produce about 26,000 forms of Parmigiano Reggiano DOP, a cheese appreciated for its quality and tradition.

Founded in 1961 with 90 conferring members, Latteria Mogliese was founded in a context characterized by the presence of numerous small dairies. In those years, ten dairies were active in Sermide, four in Moglia, three in Santa Croce, and five each in Borgofranco and Carbonara. Over time, from the craftsmanship of that time, we have evolved into a modern and technologically advanced structure.
Today, our dairy has a milk chamber, a salty and a fully automated tank, which allow us to maintain high quality and production standards.
In addition to the production of Parmigiano Reggiano aged for 12, 24, 36, 48 and more than 60 months, our dairy offers a wide range of products with a short supply chain. In our store next to the dairy, you can find yogurt, mustards, wines, vinegar and many other typical products of our region.

Latteria Mogliese is a company in continuous expansion. To meet the growing demands of our customers, we have built a new seasoning warehouse that allows us to double the storage capacity of our forms of Parmigiano Reggiano. In addition, we offer an online sales service to allow all consumers in Italy to conveniently purchase our products directly from our website.

We are proud to carry on a dairy tradition of excellence and innovation, always keeping quality and customer satisfaction at the center of our mission.
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Contact us For any information about our products or to find out more about our dairy, do not hesitate to contact us: the Latteria Mogliese team is always at your disposal to answer your questions and satisfy your every need.

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