The company is the leading manufacturer in Italy and abroad at the high-scale segment of the traditional Italian cheeses. Today international competitiveness is the primary goal Ambrosi intends to achieve, thanks to the quality of its raw materials, the care given to its process, and the excellence and credibility of its certifications and distribution services. Ambrosi: since 1942 Italian quality and tradition.

Ambrosi SpA has acquired majority ownership of Abele Bertozzi SpA, a company founded in 1901 in the historic centre of Parma. Bertozzi SpA has enjoyed consistent growth over the past many years by offering a full assortment of innovative shapes and formats such as petals, cubes and flakes of Parmigiano Reggiano cheese. The acquisition of Abele Bertozzi SpA complements the international strategy which Ambrosi SpA began a few years ago. The Bertozzi acquisition will also increase penetration in the important domestic market of Parmigiano Reggiano cheese.

In the summer of 2007 the CEO of Ambrosi decided to accelerate the internationalization process of his company by signing an agreement with Emmi (who acquired 25% ownership of the company), a Swiss multinational listed at the Zürich stock market that operates directly and steadily in 64 countries throughout the world offering its customers products worthy of Swiss dairy excellence.

Thanks to the strong increase in sales worldwide and a desire to rationalize the cheese-making processes, in 2004 began the third expansion of the Castenedolo factory with the construction of a plant occupying 5000 m² able to age over 45,000 cheese wheels.

Giuseppe Ambrosi was elected as chairman of Assolatte (and confirmed in that position three consecutive times). During that time Ambrosi France was founded (in Nice) thanks to the acquisition of its own historical French distributor.

Precisely in order to offer its customers a complete range of excellent dairy products, Ambrosi S.p.A. not only produces, ages and sells Grana Padano and Parmigiano Reggiano, but it succeeded in developing a broad range of fresh products of the Italian dairy tradition.

Since 1994 the company has been directed by Giuseppe Ambrosi, who not only increased the market share of the company's products in Italy, but also started focusing on foreign markets. In those years the company sows the seeds of its globalization by managing and taking good care of its relations with several distributors throughout the world, particularly in France, Germany, the USA and Japan.

To keep up with the growth in business, a plant occupying 18,000 m² in Turro di Podenzano (Piacenza) was purchased also in 1994 to carry out the processes of aging and grating the cheeses.

Because it understood the importance of alternative products and channels, in 1991 Ambrosi acquired Migali srl, a company in Castelfranco Veneto (Treviso) specialized in the production and sale of fresh products, particularly “water packed mozzarellas” and string mozzarellas.

The string mozzarella is strategic for serving the numerous pizzerias in the Triveneto area. The distribution and sale was done by means of refrigerated vans.

Considering the remarkable expansion of the business, in 1987 it relocated from the centre of Brescia to its current location of Castenedolo, which would then be expanded twice, in 1990 and in 1994, to increase the spaces dedicated to aging and packaging the cheeses.

Parallel to the development of modern distribution, Ambrosi S.p.a. focused its attention on the technologies that were most suitable for ensuring the best shelf life of the taste and organoleptic characteristics of the cheeses. Those were years when cheeses were sold self-service vacuum packed and already grated.

When the first large chain supermarkets started opening, the company understood that in order to increase its range of action it needed to invest in customer service. That is when it set up an in-house cheese packaging and grating centre.

Thanks to those investments (Ambrosi S.p.A. was one of the first Italian companies who embarked on this kind of activity) the company was able to spread through an ever broader domestic market.

As the company developed economically, consumption levels increased significantly and Ambrosi decided to start to deal with aging and ripening the wheels of Grana Padano and Parmigiano Reggiano.

In those years the company's turnover started to become interesting and it was achieved through customers who were no longer just local.

In those years of frenzy for a country that needed to rebuild itself, the names Grana Padano and Parmigiano Reggiano were born thanks to a convention signed in Stresa on 1 June 1951 between European dairy technicians and operators. The convention sanctioned specific regulations regarding the naming of traditional cheeses.

Having understood the importance of these innovations, Ottorino Ambrosi decided to sell large wheels of Grana Padano and Parmigiano Reggiano in addition to the other cheeses the company was already making.

The company was founded in 1942 by Ottorino Ambrosi, when he took ownership of a small butter dairy located in the centre of Brescia.

In that era dairies not only produced and sold butter but also sold several different cheeses.