Parmareggio was founded in 1983 in Montecavolo di Quattro Castella, in the area Parmigiano Reggiano originated from, and became a world leader in the production and sale of Parmigiano Reggiano cheese over just a few years. Parmareggio seasons and packages Parmigiano Reggiano, packaging grated cheese and other cheeses in portions and in slices.
With two production plants in Modena and Montecavolo di Quattro Castella (RE) it is the reference company for the Parmigiano Reggiano market. Parmareggio is the heart of an integrated production and sale system headed by Granterre Group, founded over 50 years ago, which now leads the world’s sale of Parmigiano Reggiano cheese.
With two production plants in Modena and Montecavolo di Quattro Castella (RE) it is the reference company for the Parmigiano Reggiano market. Parmareggio is the heart of an integrated production and sale system headed by Granterre Group, founded over 50 years ago, which now leads the world’s sale of Parmigiano Reggiano cheese.
- Our History
- Our Mission
- The Granterre production chain
- Model 231 and Code of Ethics
- The Products
- The Quality System
- Parmareggio and the taste of Italy
Quality policy and certifications
Quality, safety and transparency of the production processes are essential in a company policy that has led Parmareggio to implement a Quality System, thereby obtaining and maintaining various certifications over the years.
o Parmareggio has long boasted the ISO 9001 Certification for all its establishments, with reference to quality management systems and, in particular, the design and development of dairy products: curing the entire wheel of cheese; cutting, grating and packaging cheese; butter production.
o The Environmental Certification, in compliance with the ISO 14001 standard, for all its production plants.
o The Safety Certification, in compliance with the OHSAS 18001 standard, for all its production plants.
o The BRC, British Retail Consortium - Global Standard Foods certification: one of the most widespread international tools through which operators of the food production chain qualify their suppliers. The British Retail Consortium (BRC), the Body representing the major British distribution chain, has developed a Technical Standard to help retailers meet legal requirements and protect consumers by providing a common basis for the audit of companies supplying retailer branded food products. Most British retailers have established that BRC registration is an essential requirement to be included among their suppliers.
o The IFS, International Food Standards (EN-45011) Certification: an operational tool to qualify companies according to quality and safety requirements and compliance to food standards. For every company, the following requirements are verified: Quality Management (including HACCP), Resource Management, Production processes, Measurement processes, analyses and improvement.
o Organic Certification.
o Product Certification, in compliance with DTP 19 for Butter.
o SQMS certification that allows supplying NATO bases and MC Donald’s restaurants.
ETHICAL BY NATURE
For several years, the companies of the Group have been implementing environmental policies aimed at energy savings in the main production phases of dairy products, such as Parmigiano Reggiano and Butter.
In particular, with reference to butter production, a new energy saving project has been implemented, which has allowed obtaining the Energy Efficiency Certificates (EEC) also known as White Certificates.
CERTIFICATION AS A TOOL OF GREAT ECONOMIC AND SOCIAL UTILITY
Each type of certification meets a certain aspect of the quality of a product or of the manufacturer: The quality management certification (ISO 9001) ensures that the organisation can meet product requirements and improve customer satisfaction; the environmental certification (ISO 14001:2004) ensures that the organisation can manage environmental issues; the occupational health and safety management certification (OHSAS 18001) ensures that the organisation can manage issues pertaining to the health and safety of workers. The integration of the various certifications allows having a systemic view of business issues. Along with the management system certification, the voluntary product certification meets the market's demand for quality. The best way to guarantee particular quality and safety levels is to organise the management and control of the production chain.
Parmareggio has renewed its certification of product origin in compliance with DTP 019:
- “Butter made solely from Italian cream”.
These certifications involve over 80 dairies, with Parmerggio auditing as many suppliers to control the entire cream supply chain right from the farm. The numerous supplier audits are also an opportunity to verify both the application of the HACCP plan to the cream management, and the refrigerators used to store the cream collected by Granterre.
o Parmareggio has long boasted the ISO 9001 Certification for all its establishments, with reference to quality management systems and, in particular, the design and development of dairy products: curing the entire wheel of cheese; cutting, grating and packaging cheese; butter production.
o The Environmental Certification, in compliance with the ISO 14001 standard, for all its production plants.
o The Safety Certification, in compliance with the OHSAS 18001 standard, for all its production plants.
o The BRC, British Retail Consortium - Global Standard Foods certification: one of the most widespread international tools through which operators of the food production chain qualify their suppliers. The British Retail Consortium (BRC), the Body representing the major British distribution chain, has developed a Technical Standard to help retailers meet legal requirements and protect consumers by providing a common basis for the audit of companies supplying retailer branded food products. Most British retailers have established that BRC registration is an essential requirement to be included among their suppliers.
o The IFS, International Food Standards (EN-45011) Certification: an operational tool to qualify companies according to quality and safety requirements and compliance to food standards. For every company, the following requirements are verified: Quality Management (including HACCP), Resource Management, Production processes, Measurement processes, analyses and improvement.
o Organic Certification.
o Product Certification, in compliance with DTP 19 for Butter.
o SQMS certification that allows supplying NATO bases and MC Donald’s restaurants.
ETHICAL BY NATURE
For several years, the companies of the Group have been implementing environmental policies aimed at energy savings in the main production phases of dairy products, such as Parmigiano Reggiano and Butter.
In particular, with reference to butter production, a new energy saving project has been implemented, which has allowed obtaining the Energy Efficiency Certificates (EEC) also known as White Certificates.
CERTIFICATION AS A TOOL OF GREAT ECONOMIC AND SOCIAL UTILITY
Each type of certification meets a certain aspect of the quality of a product or of the manufacturer: The quality management certification (ISO 9001) ensures that the organisation can meet product requirements and improve customer satisfaction; the environmental certification (ISO 14001:2004) ensures that the organisation can manage environmental issues; the occupational health and safety management certification (OHSAS 18001) ensures that the organisation can manage issues pertaining to the health and safety of workers. The integration of the various certifications allows having a systemic view of business issues. Along with the management system certification, the voluntary product certification meets the market's demand for quality. The best way to guarantee particular quality and safety levels is to organise the management and control of the production chain.
Parmareggio has renewed its certification of product origin in compliance with DTP 019:
- “Butter made solely from Italian cream”.
These certifications involve over 80 dairies, with Parmerggio auditing as many suppliers to control the entire cream supply chain right from the farm. The numerous supplier audits are also an opportunity to verify both the application of the HACCP plan to the cream management, and the refrigerators used to store the cream collected by Granterre.
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ISO 9001 certificate |
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ISO 14001 certificate |
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BRC certificate of the Modena plant |
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BRC certificate of the Montecavolo plant |
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IFS certificate of the Modena plant |
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IFS certificate of Montecavolo plant |
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Certificate of Organic Conformity - Modena plant |
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Certificate of Organic Conformity - Montecavolo plant |
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HACCP certificate |
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OHSAS 18001 certificate |
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