The Cantarelli from Sant’ilario d’Enza were the first to export, between the ‘800 and the ‘900, in the Southern America and United States, thanks to Massimiliano and his son’s intuitions, who gave a first strong input to the opening to foreign markets.

Between 1950 and 1980, Bruno Cantarelli foresight, who combined commercial skills, a deep knowledge of the territory and cheese selection experience, made the company grow further abroad as well as in Italy.

Today, still in the original location, the Company is led by his son Massimiliano, who with his sons, the sixth generation, is witness of one of the longest-living companies in Italy.

After almost 150 years, the presence of the Cantarelli family guarantees, now as it was then, the possibility to taste an excellent product in every aspect, rich in original scents and smells, thanks to the particular maturation, that has always been carried out in our stone warehouses, built at the end of the’800.

The maturation warehouses, a real gem for appearance and environmental features, our experience passed down by several generations, currently the sixth, and our passion for this work allow us to present a Parmigiano-Reggiano and Grana Padano compatible with the flavor, the aroma and the fragrance of the traditional product. We exclusively refine the cheese from selected areas: the Parmigiano Reggiano only comes from the provinces of Reggio Emilia and Parma, while Grana Padano from Mantua and Brescia.

What distinguishes us from other brands on the market is the peculiarity in the refining process of our cheese; our natural maturation system, guaranteed by a specific label, thanks to the old stone walled buildings built during the ‘800, allows us to obtain a cheese that matures in a natural balance between temperature and humidity. Thanks to this process, the cheese expels excess humidity, especially the processing residual whey, exalting the fragrance and the aroma.

The wheels chosen for the maturation come from a particular and accurate control, carried out at origin, which does not stop to the simple wheels selection and to the finest productive areas, but is especially determined by crucial elements such as:

Type of cowsheds, cattle breed, cattle feeding, milk collection range, milk processing features.

Today, our mission is to bring on the tables of all over the world the flavors and fragrances of these two great cheeses through accurate selections, appropriate, natural maturation and packaging in accordance with the needs of the modern distribution for quality products.

  • A useful and valuable package.

    An exclusive package protects the product against light and heat, maintaining the flavor and the right humidity.

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    Over 30 months maturing

    The ideal maturation for the Parmigiano Reggiano from Val d’Enza hills.

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    Lactose-Free

    The Parmigiano Reggiano is lactose-free.

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    Organic Parmigiano Reggiano

    Parmigiano Reggiano from cows strictly fed following the regulation for organic production.

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    S.Ilario, the heart of the production

    The stone warehouses, where the Parmigiano Reggiano wheels mature following the slow pace of the seasons, are set in this little Val d’Enza village.