Four generations: more than a century of love for agriculture, passion for animals and devotion to their land. This is Nullo and Marcello Boselli farm.
Parmigiano Reggiano origins date back to the Middle Ages, around the 12th century, as it was a natural answer to the need to use and preserve produced milk. Parmigiano Reggiano recipe was born in Benedictine and Cistercian monasteries in Parma area; this was the first “long-life” hard cheese able to be commercialized for a long time and over long distances.
Farmers for 4 generations , the Boselli Family founded Caseificio Boselli cheese factory as a love sign for this Territory.
Since 1999, we started producing the King of cheeses, Parmigiano Reggiano, following the idea of a short supply chain and a naturally biologic product.
Fortress delightThe land and Fontanellato Fortress
Fontanellato area is named after “Fontana Lata” or “extended source” which refers to the many and typical fontanile spread in the land; here’s where Parmigiano Reggiano Boselli is produced.
In this area you can appreciate Rocca Sanvitale or Fontanellato Castle, the village symbol.
Authorized by the Consortium
Nullo and Marcello Boselli farm was born in San Ruffino, in Parma area, as the result of farmers experience for generations.
We have combined the agricultural activity with the production of Parmigiano Reggiano in our own dairy; every day we process 50 quintals of milk produced by over 180 cows that we raise together with 90 steers and 90 calves.
Daily, we produce 10 Parmigiano Reggiano wheels, taking care of the complete chain from the field to the table.
The company can be visited by appointment by booking online in the guided tours section.