Latteria Soresina was established on 5th February 1900, with the set objective of offering quality through a combination of tradition, experience and innovation.
The quality of the milk conferred by the members, the close connection with the territory, combined with the centuries-old experience in dairy processing ensure the products maintain the same flavours as always.
The desire to modernise and the attention to the new hygiene and safety protocols further guarantee the continuous adaptation of the Cooperative to the current technical and productive standards.
The synthesis of these concepts is represented by the Controlled Supply Chain Certification under which each phase is monitored and tracked, from the animal feed through to the finished product leaving the dairy.
At the beginning of the twentieth century, agriculture around the Po was undergoing a period of intense development and renewal. Nonetheless, the cheesemakers of the time—constricted by the cost of the raw materials—passed the burdens of the sector onto the milk producers.
It was thus that nineteen farmers in the Soresina-Castelleone area decided to sign a notarial deed of incorporation for the Latteria Soresinese, which in just a few years would go on to become a solid producer in its own right. In order to impose the excellent quality of its products in Italy and throughout the world, Latteria Soresinese took advantage of the collaboration with highly-specialised personnel: Swiss Germans for the Emmental, the Fribourg and Sbrinz; experts from Lodi for the butter; and southerners for the Caciocavallo and other typical Italian cheeses.
The attentive production and financial management of Engineer Antonio Landriani followed by Amilcare Robbiani guaranteed the pronouncement.
In the lead-up to the First World War, there was a decrease in the milk produced by its members due to the requisitioning of livestock destined for the Army. This difficult situation forced Latteria Soresinese to reply on external “participants”. Increases in production and the rising complexity of processing led to the configuration of new divisions (the mechanical workshop, tin department) and the improvement of existing ones (the cheese, butter and milk divisions, the chemical laboratory, ice factory, and so on).
In 1916, massive supplies of cheese and sterilised milk began to be issued to the army, hospitals and large urban hubs.
After the First World War, Latteria Soresinese undertook an industrial and commercial restructuring. The complex political and social context, the intrusion of the regime and agitation amongst the workers were overcome by respecting the reciprocal rights and duties of the industry and the people operating therein. Milk production increased from 45,000 to 330,000 quintals per year, leading to substantial investments aimed at renewing the divisions, warehouses, plants and machinery.
The result was an expansion and improvement of the production range. Cheeses were created, mascarpone was produced, more advanced operations were implemented for processed cheeses and for powdered, condensed and sterilised milk in cartons.
These were the gruelling years of the Second World War—despite the disasters, destruction and devastation, Latteria Soresinese persisted, confirming its vigorous and robust structure. During the war, milk and cheese supplies resumed to supply military units and the urban populations. Upon peace being sanctioned, the gruelling period of reconstruction and modernisation of the structures began.
In all respects, Latteria Soresinese is a model of the Italian dairy industry and tradition. The use of 1,400 quintals of milk each day satisfied the production of well-established “pasta filata” (stretched-curd), Grana cheese, Fontal cheese, butter, processed cheese, long-lasting cream, condensed milk and new products such as cream for making gelato. Nonetheless, the depopulation of the countryside and the waning interest in milking work led Latteria Soresinese to introduce cutting-edge technological innovations to ensure the highest product quality along with perfect sanitary conditions, eliminating the danger of infectious diseases in the livestock.
Throughout these years, Latteria Soresinese revolutionised the production and commercial organisation so as to increase its competitiveness and improve milk production through remuneration for milk proportional to its quality. Production witnessed a modernisation of the structures, plants and technologies, whilst on a commercial level, the sales system was complemented by effective retail marketing activities. At the dawn of the 2000s, a century after its birth, Latteria Soresinese renewed the brand, becoming Latteria Soresina.
It was throughout this period that Latteria Soresina committed to promoting the processes of aggregation and mergers between cooperatives. It did not take long to see results—in 2001, there was the merger between Latteria Soresina and Latteria Forcello in Stagno Lombardo, then in 2003 the merger with LARC (Latterie Riunite Agricole Cremonesi) in Sospiro.
In 2004, Latteria Soresina took the first step towards mass communication through commercials shown on the main Italian TV stations: RAI, Mediaset and La7. In 2006, this was combined with a new communications strategy that puts the wholesomeness and the utmost quality of its products at the heart of the company’s promise. “It is the taste that tells the truth” became a variation of “The truth, pure and simple” that “since 1900” has characterised the work of the Cooperative. In 2005, together with the Paterlini family, the acquisition of Alimentari Val D’Enza S.p.A. was finalised. In recent years, Latteria Soresina has strengthened its presence in the dairy market by focusing decisively on Parmigiano Reggiano.
In 2005, Latteria Soresina also expanded across the ocean with the opening of the first branch in the USA, located in Brooklyn.
In March 2008, a new and stimulating challenge was undertaken—to take to the market with its own Fresh Milk, through a completely new and automated production and distribution system. In May 2008, the production and sale of Grana Padano and Provolone were also improved, thanks to the acquisitions of Latteria Cà de Corti and Latteria di Piadena.
The daily testing of milk samples, the attention paid to each stage of production, along with the high safety and quality standards led Latteria Soresina to be awarded significant certification from an external control entity: CSQA.
A year later, in May 2009, the Company experienced another important moment of growth, with the merger with Alimentari di Val D’Enza being formalised, seeing the number of members increase to 220 with an exponential rise also in the quintals of milk delivered (3,100,000). In the same year, “Gran Soresina” was also launched on the market. The experience and excellence in the production of Grana Padano finally found its perfect expression in this product that immediately captivated the public, swiftly becoming the market leader amongst grated products for sale in Italy. The new pre-packaged division for Grana and Provolone also went into operation, being able to guarantee production levels three times higher than in the past mainly due to the latest-generation and absolutely cutting-edge machinery.
In May 2012 came another momentous turning point: Latteria Soresina, with a contract to lease the branch of the company, took over the management of the Centrale Produttori Latte Lombardia (CPLL), owner of the brands Latte Milano, Latte Bergamo, Latte Clab and Latte Pavilat. The following year, with an operation valued at 14 million euro, Latteria Soresina was granted CPLL, one of the most important companies in fresh and UHT milk, focused on areas throughout northern Italy. The acquisition covered the tangible assets, warehouse products, goodwill and brands. Latteria Soresina thus brought its turnover from 275 million in 2011 to 311 million in 2012 (+11%).
Latteria Soresina’s economic growth continued in recent years—in 2017, the company acquired yet another important strategic reality: Brescialat and its factory in Chiari. The acquisition of the brand extended Latteria Soresina’s scope, leading to the capacity to also compete more in international markets.
Development continued likewise at a production level—in 2018, the new butter product was inaugurated, with a pioneering division equipped with the most sophisticated technologies, able to satisfy a 10,000-tonne capacity for one of Latteria Soresina’s flagship products.
Today, Latteria Soresina is enjoying a strong period of growth, confirming the solidity of a great Italian company oriented towards the future.
Since February 5th, 1900, in Latteria Soresina we have creating authentic jewels of taste, thanks to the passion and constant research for excellence shared for over a century with our customers, with the large family of members, employees and with our suppliers.
A long history for a great future.
HAPPY BIRTHDAY LATTERIA SORESINA!
+120 YEARS OLD!