The quality of Parmigiano Reggiano comes from a long cheesemaking tradition, honed with passion and dedication over the years. Since 1902, three generations have succeeded one another at the helm of the San Simone dairy, preserving and passing on the true heritage of the Lugli family.
It all began in 1902, when the current cheesemaker's grandfather founded the first dairy in Soliera, in the province of Modena. In the 1950s, Giulio's father moved the dairy to Bagno, in the province of Reggio Emilia. At that time, a barn was also set up to produce at least part of the milk on-site, thus ensuring better control over the quality of the raw material.
For over forty years, Parmigiano Reggiano was produced in Villa Bagno, until 1991, when the dairy moved to its current location in the province of Reggio Emilia.
Today, this century-old experience is reflected in an excellent 24-month Parmigiano Reggiano: a cheese with a full and harmonious flavor, with notes of dried fruit and milk, a compact yet crumbly consistency, and an already complex structure—typical of a medium-aged cheese.
Ideal enjoyed on its own, with jams or fresh fruit, or as a versatile ingredient in the kitchen, elegantly enhancing any dish. Each wheel tells a story of patience, tradition, and the pursuit of the highest quality—just like the story of the San Simone dairy.
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Over a century of tradition – The San Simone dairy boasts over 120 years of experience in the production of Parmigiano Reggiano, passed down with passion through three generations.
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Quality Control – In the 1950s, a dedicated dairy farm was created for partial milk production, allowing for better control of the raw materials and thus ensuring consistent, superior product quality.
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Balanced maturation – Parmigiano Reggiano aged for 24 months is distinguished by a harmonious and decisive flavour, a compact yet crumbly texture and a rich yet balanced aromatic profile – ideal for those seeking an authentic and versatile cheese.
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Versatility in the kitchen – Perfect enjoyed pure with jams, honey, or fresh fruit, but also as a noble ingredient to enrich pasta dishes, salads, or gourmet recipes.
