The quality of the milk delivered by the members and the close tie to the local territory, together with a century of experience in dairy manufacturing allow our products to keep their traditional flavour intact.
FEBRUARY 5th 1900-1914
At the beginning of the twentieth century agriculture in the Po Valley was experiencing a period of intense development and renewal: nonetheless, due to harsh international competition, local cheese makers, the so-called “casari”, were forced to reduce the cost of raw materials, offloading the brunt of the industry’s straits onto the milk producers.
Nineteen farmers from the Soresina-Castelleone area executed a partnership agreement for the Latteria Soresinese before a notary, which within a few years became a sound production organisation.
The members, which within a few months went from 19 to 91, subscribed 2,918 shares with a nominal value of 50 Lire each (approximately 1,60 Euro) for a share capital of 145,900 Lire (approximately 4,650,000 Euro).
In order to establish the excellence of its products in Italy and worldwide, Latteria Soresinese avails itself of highly-skilled personnel from the German Cantons of Switzerland for Emmenthal, Fribourg and Sbrinz; from the Italian area of Lodi for butter; southern Italians for Caciocavallo and other typical varieties of cheese.
The careful production and financial management by Antonio Landriani and his successor Amilcare Robbiani guarantees the agroindustrial success.
Subsequent to World War I, Latteria Soresinese continued the industrial and commercial reorganisation. The difficult political and social situation, the interference by the fascist regime and the unrest of the working class are overcome due to the reciprocal respect of the rights and duties on behalf of both the industry and the workers. Milk production goes from 45,000 to 330,000 quintals a year, this increase leads to substantial investments aimed at modernising departments, warehouses, plants and machinery.
The aforementioned consequently gives rise to the expansion and improvement of the product range. Processed cheese was introduced, mascarpone cheese is produced, more advanced manufacturing processes are implemented for the production of melted cheeses, powdered, condensed and sterilized milk in cartons.
These are the hard times during World War II, notwithstanding the tragedies, destruction and suffering, Latteria Soresinese survives confirming is strong and sound structure. During the war, the supply of milk and cheese to military units and urban populations resumed. Once the peace treaty is signed, a critical period of reconstruction and modernisation of the facilities begins.
Latteria Soresinese is in every respect an example and model of dairy industry and tradition. The use of 1,400 quintals of milk a day satisfies the production of the well-established stretched-curd cheese products, Parmesan cheese, Fontal, butter, processed cheese, UHT cream, condensed milk, as well as new products such as cream for ice cream. However, this growth faces some major issues: the depopulation of the countryside
the estrangement from the work of milking and animal grooming, the strong desire for better wages due to the imbalanced industrial situation, cause Latteria Soresinese to make radical changes, such as the utilisation of more efficient milking machines and the use of open cattlesheds. In this manner Latteria Soresinese manages to guarantee not only the highest product quality but also faultless hygiene conditions, thereby eliminating the risk of infectious cattle diseases.
After facing a crisis in the Grana Padano market and the constant increase of milk productivity by its members, Latteria Soresinese revolutionised its production and sales organisation in order to increase their competitiveness. For that which regards milk production, the improvement of milk quality is stimulated by means of a remuneration of the milk in proportion to the quality of the same. The cheese production sector underwent a modernisation of structures, plants and technology in order to guarantee wholesomeness and quality. From a commercial viewpoint the sales structure was supported by an effective marketing activity for retail sales. At the beginning of the new millennium, one century after its foundation, Latteria Soresinese renewed its tradition and brand becoming Latteria Soresina.
A century of history is a guarantee and testimony that the strength of Latteria Soresina comes from a deep-rooted tradition, from superior raw materials, an up-to-date production structure and the wise and intelligent efforts of the participating members. In recent times, Latteria Soresina has focused on encouraging the aggregation and merger of cooperatives. The results were swift:- In 2001 Latteria Soresina merges with Latteria Forcello di Stagno Lombardo- In 2003 it merges with LARC (Latterie Riunite Agricole Cremonesi) from Sospiro.
In 2004 it moved onto mass communication on the primary domestic television networks, Rai, Mediaset and La7. In 2006, Latteria Soresina embraces a new communication strategy that puts the main focus on the genuineness and high quality of its products for the company promise “It is the taste that tells the truth” becomes the evolution of “The truth, pure and simple” that “since 1900” characterises the work of the Cooperative and the slogan of the ads aired on the primary domestic television networks. In 2005, Latteria Soresina and the Paterlini family, owners of Val D’Enza S.p.A, execute an important agreement that ratifies the passage of the entire block of shares of Alimentari Val D’Enza S.p.A. to Latteria Soresina. With this transaction the Cooperative strengthens its presence on the market of dairy industry products, undoubtedly aiming at Parmigiano Reggiano and further expands its product range and increasing its market shares. In March 2008, Latteria Soresina with approximately 2,700,000 quintals of milk delivered every year from its 200 members, consolidates its role as market leader with a very ambitious project, to present its Fresh Milk on the market. A productionand distribution system that had never been tackled before and that requires the realisation of a latest generation and very modern plant, in the main plant of Soresina, where every stage of production is concentrated, from the daily delivery of the milk by the members up to the heat treatment, the bottling and the consequent loading onto pallets.
The completely automated plant is able to produce 12,000 bottles an hour of top quality fresh whole (Altà Qualità) and partially skimmed (Bontà Leggera) milk. On the occasion of this product expansion, despite the fact that the entire supply chain for many years was already subject to a strict and constant control, starting from the feeding of the animals, Latteria Soresina invested in further daily withdrawals of milk samples, at every critical stage of the production in order to guarantee the safety standards and quality for which the same became famous, also certified by an important external control agency, the CSQA. Therefore, Latteria Soresina continues to safeguard different sectors of the domestic dairy industry, from the Grana Padano market, for which it is the leading producer, to that of Provolone, Parmigiano Reggiano and Butter. In May 2008, in the scope of developing the aggregation and dimensional growth strategy of the Society, a merger with the two important cooperatives from Cremona, Latteria Cà de Corti and the Latteria di Piadena, takes place. An improvement in the production and sales synergies of Grana Padano and Provolone for figures that place Latteria Soresina amongst the leading Italian dairy industry societies.
The following year, in May 2009, the company underwent another period of expansion after a merger with Alimentari Val d’Enza. Subsequently, the number of members jumped to 220. This triggered an exponential increase in the amount of milk delivered to the cooperative, which rose to a staggering 310,000 metric tons. That year also marked the launch of the “Gran Soresina” line. The experience and excellence of Grana Padano finally reached its highest expression with this product, which was immediately met with public acclaim. In no time, it became a leader among grated cheeses available on the Italian market. Also new that year was the launch of pre-packaged grana and provolone cheeses, whose quality was three times superior to previously available products thanks to the use of new, state-of-the-art machinery.
Over the last decade, Latteria Soresina has experienced a period of remarkable growth that has stretched into the present day. This great Italian company continues to assert the solidity of its business on a daily basis as it simultaneously sets its sights on the future.