125 Years of History, a long story for a great future
The birth of a legend
In a period of intense development of Po Valley agriculture, 19 farmers from the Soresina area decided to join forces against the cheesemakers who were suppressing milk prices.
Thus was born Latteria Soresinese, which from the very beginning employed highly specialised employees for Emmenthal, natives of Lodi for butter, southerners for caciocavallo and traditional cheeses.
The careful management of engineer Antonio Landriani first and later Amilcare Robbiani ensured its success.
Resilience during the Great War
Requisitions of livestock for the army caused a drastic decrease in milk, forcing the cooperative to rely on external "contributors".
New departments were created: mechanical workshop, tin box department, while the chemical laboratory and ice factory were strengthened.
From 1916, substantial supplies of cheese and sterilised milk to the army and hospitals began.
The expansion of the modern era
Post-war industrial and commercial reorganisation brought extraordinary results:
- from 45,000 quintals of milk in 1920
- to 330,000 quintals of milk in 1940
The resilience of dark times
Despite the tragedies of the Second World War, Latteria Soresinese endured, confirming its healthy and robust structure.
Supplies to military units and urban populations continued. Once peace was established, the difficult period of reconstruction and modernisation began.
The model of Italian industry
Latteria Soresinese became the model of the Italian dairy industry.
- 1,400 quintals of milk per day
The range was consolidated: pasta filata cheeses, grana, fontal, butter, cheese portions, long-life cream, condensed milk and the new ice cream base.
Cutting-edge technological innovations were introduced to guarantee quality and perfect sanitary conditions.
The organisational revolution
Revolution in production and commercial organisation to increase competitiveness. Introduction of remuneration proportional to milk quality.
At the dawn of the new millennium, Latteria Soresinese renewed its brand, becoming Latteria Soresina.
Consolidation processes began:
- 2001: Merger with Latteria Forcello
- 2003: Merger with LARC of Sospiro
Towards mass communication, the Gran Soresina era
2004: First step towards mass communication with adverts on Rai, Mediaset and La7.
2005: Acquisition of Alimentari Val D'Enza and opening of the first US branch in Brooklyn.ì
2006: New communication strategy: "It's the taste that tells you the truth" - "Pure and simple truth since 1900".
2008: Launch of Fresh Milk with a fully automated system and acquisition of Latteria Cà de Corti and Latteria di Piadena. CSQA certification.
May 2009: Official merger with Alimentari di Val D'Enza.
- 220 cooperative members
- 3,100,000 quintals of milk delivered
New pre-packaged department with tripled production capacity thanks to latest-generation machinery.
The epoch-making turning point and international consolidation
May 2012: Start of management of Centrale Produttori Latte Lombardia (CPLL) - brands Latte Milano, Bergamo, Clab and Pavilat.
2013: Definitive acquisition of CPLL for 14 million euros.
2017: Acquisition of Brescialat and the Chiari plant to strengthen competitiveness in international markets.
2018: Inauguration of the new state-of-the-art butter factory with a capacity of 10,000 tons for one of our flagship products.
Latteria Soresina confirms the solidity of a great Italian company oriented towards the future.
Strategic innovation and the new identity
2020: Latteria Soresina celebrates 120 years since its foundation
2021: Brand Identity project, restyling of all product packaging, new corporate image and new communication, starting with a new payoff. Opening of E-commerce site shop.latteriasoresina.it
2023: Acquisition of 100% of Caseificio Fratelli Oioli and decisive entry into the Gorgonzola PDO market, winning the prestigious International Cheese & Dairy Award and taking the silver medal at the World Cheese Awards.
2024: The acquisition of Saviola S.p.A. is finalised together with Zanetti SPA, with a 50% stake. For the first time in the Italian dairy world, a cooperative company (Latteria Soresina) and an industrial one (Zanetti) join forces, thus consolidating the presence of these two major Italian companies in the PDO cheese market, particularly Grana Padano and Parmigiano Reggiano.
2024: Gòodurie, the first Italian Cheese Café, opens in Milan. A catering and sales outlet that aims to create additional brand equity by offering an immersive experience in the Latteria Soresina world.
125 years with our land in our hearts!
2025: Latteria Soresina celebrates one hundred and twenty-five years. A great Italian story of tradition that nourishes the future.
The second Gòodurie Italian Cheese Café opens in Milan, an innovative format with plans to expand to other cities.