Producers of rennet in Parma since 1820
Rennet factory in Parma
At the historic Guareschi rennet factory in Roccabianca, in the province of Parma, we produce liquid rennet, powdered rennet, paste rennet, coagulants, and natural additives. Contact us for more information.
Certified Halal laboratory
Our History
We are in the province of Parma, in the small locality of Fontanelle, the heart of the Emilian Food Valley, the epicentre of culinary flavours and rural traditions.
Being one with our place of origin has given us a culture based on the principle of quality in craftsmanship and the social responsibility linked to our trade. The development of ever-better quality products has, consequently, allowed local dairies to produce increasingly better cheeses.
Certified rennet factory for the production of natural HALAL Rennet
Our origins date back to 1820, when our ancestors Pietro, Luigi, and Giuseppe Guareschi began the production and commercialisation of rennet, used in the small dairies of the province for cheese production. Pietro would deliver the rennet directly to the dairies with a horse-drawn cart, even reaching as far as the distant Tuscany and Liguria of the time. Since then, our company has completely changed, but the traditions of our region remain pleasantly unchanged, with an economy still firmly tied to agricultural production, particularly dairy products. We have evolved, becoming a reliable partner with quality products and unique characteristics for the dairy industry across Italy, relying heavily on the personal connections built over many years of work.
Poetry of the cheesemaker
With clinking buckets or a cheerful tank, the cheesemaker passes by early in the morning.
The truck moves quickly, time is tight, it seems like there’s always someone waiting impatiently for him.
Indeed, at the dairy, the milk is awaited to be poured, heated, analysed, and set with rennet.
After a few hours, a large, white, firm, beautiful shape, resembling the moon, is taken from the steaming boiler.
The cheesemaker looks at it, satisfied, divides it, presses it in the mould, flips it, turns it, and mutters with a smile: the hardest part is done.
So, every day of the year, with cheese always on his mind, he carries on this tough life, never taking a day off.
This frantic world he sets aside, but as we know, his is not a job, it’s art!
Riccardo Guareschi
