ALBALAT

Founded in Castelfranco Emilia in 2010, ALBALAT began as a cooperative guided by mutualistic principles: member farmers receive economic benefits proportional to the milk supplied, fostering a direct link between those who milk and those who transform. This model roots the company in the rural Modenese fabric and directs its sole productive vocation. That vocation is Parmigiano Reggiano DOP, a hard cheese made from raw cow's milk aged for at least twelve months, a cornerstone of Emilia-Romagna's gastronomic identity. Through strategic mergers with other dairies in the region, ALBALAT has expanded its production capacity without losing its commitment: to convert local milk into cheeses that speak a precise language, that of the plain between Modena and Reggio. Growth through aggregation, more than an industrial choice, appears here as a cooperative survival strategy, where scale serves to defend the value of the milk contribution and to safeguard a product that, by itself, defines the entire company's profile and, with it, a characteristic of the plain's identity.

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