A family, a passion,
a century of tradition.

About us

1902

From stable to mold

Our dairy was founded in Soliera, in the Modena area. This is where the Lugli family's first cheesemaker took his first steps, beginning a story made of milk, hard work, and passion for the art of cheesemaking.

Three generations have passed since then, but the connection to tradition remains the same: transforming the best milk into Parmigiano Reggiano every day, just as our grandparents taught us.

1935

The Lugli family is growing

Grandfather Quintino Lugli moves the dairy to Bagno di Reggio Emilia, at Via Beziera 31. This is where our story takes a new turn and the name by which the dairy will be known for many years is born: Latteria Via Beziera.

During these years, the cowshed also arrives: we start directly producing a portion of the milk destined for processing, strengthening that bond with the territory and with the raw material that is still part of our way of working today.

1991

A new home, the same tradition

After over forty years in Villa Bagno, Caseificio San Simone moved to its current location, along the Via Emilia in Reggio Emilia.

It's a new home for the Lugli family, chosen in an area that has always been linked to the production of Parmigiano Reggiano. Here we continue to work according to the tradition of our Master Cheesemakers, combining the experience of three generations with the desire to look to the future.

2006

Time needs space

Our story continues to grow. In 2006, Caseificio San Simone expanded its aging facilities, creating new possibilities to store and mature our Parmigiano Reggiano wheels over time.

An important step for the future, but with the same principle as always: allowing the cheese the necessary time to best express its character.

2018

Growing up without changing

Our journey continues with a new warehouse expansion, which now houses up to 20,000 wheels of Parmigiano Reggiano.

Significant growth, but with an unwavering belief: quality comes from care. This is why we continue to produce only 18 wheels a day, following every stage of processing with the same attention that the Lugli family has maintained since 1902.

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