Latteria Soresina

Latteria Soresina
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Grana Padano

Grana Padano is a sweet-scented semi-fat cheese with a delicate flavour and a hard and granular paste, after being cooked and left to mature. It is made with partially skimmed cow milk naturally risen to the surface in open-top stainless steel basins. The animals are fed pursuant to disciplinary measures drawn up by the Consorzio di Tutela (Protection Consortium) made up of over 200 dairy farmers. It is produced in cylinder shapes weighing approximately 35 Kg. Grana Padano is a highly versatile cheese, when young, it is best eaten raw since it is softer and delicate. When it is mature and grated, its more distinct flavour enhances soups, risotto and pasta dishes.

Parmigiano Reggiano

Parmigiano Reggiano is a hard paste cheese with a sharp flavour made from raw semi-fat milk naturally risen to the surface in open-top stainless steel basins without additives. The cows feed mainly on forage from the areas where the cheese is made, which include the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the River Reno and Mantua to the right of the River Po. Approximately 450 producers are members of the Consorzio di Tutela. Parmigiano Reggiano is made in wheel shapes weighing approximately 39 kg each. It is aged for at least 12 months although on average the product is usually consumed when it is 20-24 months old. Its distinctive taste makes Parmigiano Reggiano particularly suitable to be grated over culinary dishes.


Provolone is a stretched curd cheese that, due to its peculiar malleability during processing is characterised by a wide range of shapes; it can be shaped like “bacon” or “salami”, like a “tangerine” shaped with the characteristic “segments” or like a “flask”. Two different Provolone varieties are available:
“Dolce” (mild), made with calf rennet and matured no longer than 2-3 months;
“Piccante” (spicy), made with kid goat and/or lamb rennet paste and matured from 3 months to over one year.

Il Piccolo

Caciocavallo, meaning “Cheese on horseback”, is a kind of stretched-curd cheese made from sheep's or cow’s milk produced in Southern Italy. Its recognizable shape resembles that of a tear-drop, featuring flavor similar to that of aged Southern Italian Provolone cheese, and is made with a hard, edible rind.


The quality of the milk is the foundation for Latteria Soresina butter. All milk coming from our members’ cattle sheds undergoes the most rigorous controls starting from the first step of the supply chain, which is before the milking of cattle. The herds of cattle are fed in compliance with special provisions that expressly forbid any feed that might affect the chemical and physical characteristics of the milk.

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