Tradition, quality, love for a timeless product: these are the values ​​that have always inspired and guided the Valserena farm, whose history is closely linked to that of the family Greenhouse a Gainago, when, in the distant 1879, bought the farm and the outbuildings that the company occupies today.

Since then he has dedicated himself exclusively to the breeding of Brown breed cows, whose precious milk is transformed into the cheese known as il Parmigiano Reggiano "only Bruna" Valserena.

The ancient Genoese families of the Greenhouse and Baudouin they appear in the province of Parma on 25 June 1879, when Count Girolamo Cantelli and Cavalier Giuseppe Balduino sign the deed of sale of the Gainago estate before the notary.

The property was made up of 9 farms di Palazzo, Fornace, Codignolo, Cortiletti, Cacciarina, Malcantone, Risaia, Mazzabue and Comune, each of them with land and different cottages. The descendants of some of the families who worked there at the time are still in the company today.

Since then it was decided to breed and select the Swiss cow, today Bruna Italiana, due to its characteristics of resistance and adaptability to the territory, also starting to appreciate its ability to produce a unique milk for properties and for the right balance between quantity and quality.

During the twentieth century the organization of milk production was reorganized among the various farms, until it assumed its current structure. After the Second World War, sharecropping, at the time the prevailing form of management of land ownership, gave way to direct management: breeding was practiced in the stables of the farms where milk was produced, to then be transformed, as is still the case today , in the central dairy located on the “Malcantone a mane” farm.

Of the whole area, it is the dairy of which we have the oldest records: when, in 1934, the Consortium of Parmigiano Reggiano was born, the company had been producing this special type of cheese for about fifty years.

In 1976 all the dairy cows were gathered in a single cubicle stable on the “Emilia” farm. The Orto, Sant'Antonio and Malcantone farms were instead destined to house calves, dry cows and heifers in free structures.

The company dairy has been renovated several times in order to obtain an avant-garde structure for processing the milk of the approximately 260 milking cows, always in line with the requirements of the regulations and able to follow the natural growth of the company.

In 2005, together with other Brune breeders, he was constituted the “Disolabruna® Consortium", in order to enhance the products obtained from the milk of this particular breed, which in its transformation gives a flavor and an exquisitely unique quality.
Each company in the Consortium is then distinguished by the name of the breeder engraved on the two plates of the wheel, so as to guarantee the consumer the total traceability of the product.

A guarantee that in the Valserena house is also synonymous with great attention to animal welfare, always kept and bred in the best conditions throughout their natural life cycle.

It has also been certified since June 2016 "NO GMO": this important acknowledgment gives a further guarantee to the consumer regarding the feeding of farmed animals, which takes place only with products grown by the company or purchased from businesses that have chosen to use, certifying themselves, non-genetically modified products.

Today the Valserena farm produces approx 16 shapes per day and follows the entire production chain: in its 430 hectares of cultivated land, with five-year rotation, the excellent fodder that feeds the Browns who produce the milk for Parmigiano Reggiano, but also tomatoes and cereals (wheat and corn) and alfalfa meadows. And, thanks to the corn internally produced and the whey that remains after cheese making, he also raises pigs.

Today it is Gian Domenico Serra with his sons Giovanni, Antonietta and Niccolò who are directly involved in the management of the company, also supported by the collaboration of specialized personnel in the relative sectors of competence.