Valserena is one of the last true farmstead producers of Parmigiano-Reggiano DOP. This means they grow the feed, raise the animals, and make the cheese ― all at their farm. From both an animal welfare and flavour perspective, it is a huge point of difference.

Valserena is also the oldest Parmigiano Reggiano dairy in Parma, Italy. They have been exclusively raising the ancient breed of cows called 'Bruna Italia' (formerly the Swiss 'Bruna Alpina') since 1879. These cows produce a unique milk from the breed's adaptation in the region.

They are also one of only four members of the Consorzio di Sola Bruna (Brown Cow Consortium).

The Serra family in Gaigano have been producing world-class Parmigiano Reggiano cheese since 1879.They are now run by the 5th generation of the family, Giovanni and his sister Antoinetta. Antoinetta is a veterinarian and ensures the highest standards of care for their cows.

The ancient breed Bruna Italiana (Brown Cows) were originally bred from Bruna Alpina, a Swiss ancient breed of cows which adapted perfectly to graze on mountains and hilly areas.

They produce far less milk than other dairy cows. However, the milk has a unique quality being far richer, creamier and higher in protein. It results in a deep, rich flavour and a unique sweetness compared to regular black cow's milk, which is commonly used to make most Parmigiano Reggiano DOP cheese.