One hundred and twenty years.
For that long, the Lugli family has been bringing an artisanal, good, genuine food to the table. Over time and with experience, we have become one of the best Parmigiano Reggiano cheesemakers.
The address has changed, now in Reggio Emilia, but our passion has not.
How did we get here? Let's retrace the history of Caseificio San Simone together.
The historical locations of Caseificio San Simone
The progenitor of our family of cheesemakers was Carlo, the current owner's grandfather, who settled in Soliera, near Modena, in 1902.
Years pass, the world changes, and the economic boom allows for more investment. In '50, the dairy was moved to Villa Bagno, in the province of Reggio Emilia, and a stable was added.
A portion of the milk began to be produced directly by our family, marking the beginning of supply chain control, from milking to cutting the wheel.
The genesis of the name
After over 40 years in Villa Bagno, the dairy moved to its current location.
Caseificio San Simone in Reggio Emilia has not always had this name. Before, it was called Latteria Via Beziera, after the street where it was located.
The name comes from the patron saint of cheesemakers and from the name of the owner's brother.
The family has always played a central role in our business, even in choices that do not directly concern the production of Parmigiano Reggiano.
Today: Caseificio San Simone in Reggio Emilia
The dairy was established in Villa Bagno for over 40 years, until, in 1991, it moved to its current location.
Giulio, the current owner, sensed the advantages of a central location, close to the highway and a stone's throw - literally - from the stable that provides the milk. This is how Caseificio San Simone arrived along the Via Emilia, where it was expanded with new rooms for salting and storage.
The milk is selected every morning and processed very fresh, while the large warehouse has allowed us to open up to online sales of Parmigiano Reggiano.
Our journey does not end here. We are always ready for new challenges to keep up with the times without ever forgetting the tradition and the legacy of our Master Cheesemakers, without whom we would not be here today. We are and want to remain one of the best Parmigiano Reggiano dairies.
Would you like to visit the Dairy? See up close how Parmigiano Reggiano is produced, meet those who work with it every day, and perhaps do some tasting.
Follow our social profiles, soon your wish might be granted…
