A family passion lasting more than 50 years.

Faraboli Formaggi is a company founded in 1971 as a result of the passion that the two founders, Rino and Silvio, have always had for the age-old culture of making cheese and which, in the province of Parma, reaches the highest peaks of art. An art that is the result of a thousand years of knowledge and a unique territory: fertile land, rich in water capable of producing special fodder that makes it possible to obtain precious milk, which, worked by master cheesemakers, gives life to the King of cheeses.

The Faraboli brothers, having become master cheesemakers in the production of Parmigiano Reggiano, decide to give life to their own project: their own company which takes life on the Via Emilia, between Parma and Fidenza, an ancient territory renowned for the production and aging of cheeses.
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Today, like yesterday.

The Faraboli company today, as in the past, continues to respect the values and production traditions handed down by the founders, such as wood-fired maturing, which allows the product to mature while guaranteeing the right maturation times that give it fragrance and a true flavor. The heirs, together with the founders, continue to cultivate the passion that has guided them from the very beginning, combining the ancient tradition of aging methods with attention to innovations that allow them to improve the quality of a production that has been perpetuated with the same rituals for over nine centuries. Translated with www.DeepL.com/Translator (free version)

Father Giovanni, mother Maria and 6 brothers. Four began working in dairies and in 1960 they signed their first contract as master cheese makers.

Faraboli Formaggi was born in 1971 out of the passion that the two founders, Rino and Silvio, have always had for the age-old culture of making cheese – and which, in the province of Parma, has become a true art -.
Having become master cheesemakers in the production of Parmigiano Reggiano, the two founders decided to set up their own business on the Via Emilia, between Parma and Fidenza, an ancient and privileged territory for the production and aging of cheeses.

With Giovanni’s entry, the company chose to specialize in the research of the most exclusive single-crop productions of Parmigiano Reggiano, becoming a reference point of quality for the lovers of these excellences.

At the dawn of 50 years, the grandchildren of the founders redesign the company’s image, with the aim of innovating in the wake of tradition and communicating Faraboli’s identity to the world as a collector of Italian cheeses.

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Why do we like to refer to ourselves as Cheese Collectionists?

Deep down, the collectionist is a romantic, who manages to reconcile what is apparently antithetical: passion with rationality. On the one hand we have the irrational sphere, which has a nourishing research function; on the other we have the more analytical and rigorous dimension, which allows us to evaluate and place everything in its place by establishing appropriate hierarchies and connections.