THE COMPANY 
Montanari & Gruzza S.p.A. was established in 1950 in the village of S.Ilario dÕEnza in province of Reggio Emilia by the founding partners Arturo Montanari and Arnaldo Gruzza,
who decided to market the typical hard cheeses Parmigiano Reggiano and Grana Padano. Afterwards the company chose to widen the product range, by introducing the sale of hams and at the beginning of the 70s the range was furtherly ?? completed by the collecting and processing of cream of milk, with the consequential transformation of this raw material in the core business of the company: the butter; this activity was already run by Arnaldo Gruzza.
The founding partners’ sons Paolo and Leonida Montanari, Giordano and Corrado Gruzza inherited their fathers’ mission and began to manage the rising business, everyone with his own different role. Basing their work on the concepts of seriousness and of the processing of high quality products, Montanari & Gruzza has constantly increased its selling network and proportionally the service provided to customers.
The richness and strength of Montanari & Gruzza derive from the extensive collecting of the raw material (15.000 ton of cream), that is effected in 147 dairies which produce Parmigiano Reggiano. The milk necessary for the making of this cheese mustn’t contain fermentative substances which cause its bad fermentation during the long ripening time (about 30 months). The feeding of the cow has to be very rigorous; the cow must not be fed with low cost silage fodder,
as a selective diet makes possible to get a milk, and therefore a cream, which is soft and sweet and which allows us to produce a unique butter. Within the 24 hours from the collecting the cream is cleaned, filtered and pasteurised at 98 degrees, and later enriched in lactic ferments to be then transformed into butter. All our production is submitted to constant chemical and bacteriologic checks in our modern analysis laboratory,
in order to monitor the quality standard of the raw material we process.
The firm has completed the construction of its new seat in Villa Gaida near Reggio Emilia where the administrative offices and a warehouse for the ripening of Parmigiano Reggiano and Grana Padano cheeses are located. Moreover it’s operational a division for the vacuum packaging of cheese in different sizes. Our "buttonhole" is the new state-of-the-art plant for the production of butter,
technologically at the forefront in Italy and Europe. It works completely automatically through a technology called PLC (a computer specialized in the management of industrial processes) which permits to develop all the cream processing cycle without any manual intervention, assuring the absolute healthiness and genuineness of the final product.