Italian cheese makers pride themselves on their world-famous cheeses. One of the most famous of all is Parmigiano Reggiano, a cheese so distinctive that Italian law dictates that it can come from only one select area: the provinces of Modena, Parma and Reggio Emilia, and parts of Bologna and Mantova. Like any enterprise, Italian Parmigiano Reggiano cheese makers were looking for ways to improve their productivity without affecting the legendary quality of their cheeses.

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Cargill’s animal nutrition group in Italy became involved in helping improve the productivity of dairy cows that provide the cheese makers with their raw ingredient. Cargill experts in animal nutrition studied dairy animal productivity and the feed formulations that are allowed to supplement their diet of alfalfa and grass hays. An important point was that dairy cows fed certain feeds would give higher quality milk and provide better yields of Parmigiano Reggiano per pound of milk. 

Based on this collaboration, Cargill was able to deliver specially designed feed to supplement local forages in the ration, while complying with the precise regulations of the Parmigiano Reggiano Cheese Consortium. As a result, the cheese makers were able to create consistently higher yields of high-quality Parmigiano Reggiano cheese. Their productivity is up, and there’s more of their famed cheese for people to enjoy.

This is how Cargill works with customers.