Family tradition and dedication passed from one generation to the next lies behind the success of Caseificio Gennari Parmigiano Reggiano cheese – the “Ferrari” of Parmigiano.
Dating back to 1953, this family run company with its ever-growing international reach, Caseificio Gennari controls the total cheese-making process from field to final product. 500 hectares of tilled land feeding 1,600 animals made of Friesian, Alpine Brown and Red Reggiana cows, provide 53% of the milk used to make its Parmigiano Reggiano; the rest bought from local suppliers working with the company for more than 50 years.
Quality is paramount using processing techniques where expertise and skill is supported by modern technology. Milk is skimmed as little as possible and little rennet and whey is used; this makes the production more demanding, but the quality superior.
More than 50,000 wheels rest on fir-wood shelves in ageing rooms at any one time, ensuring that aromas released are absorbed by other wheels to create a unique flavour. Moisture released by the cheese wheels retains a soft texture while temperature control allows for the changing seasons, creating a more natural grain.
Experts from the Parmigiano Reggiano Consortium tap each wheel 12 months into the ageing process, marking the best with the unmistakable brand. Regular tapping by staff then determine which cheeses are best suited to continue ageing.
The final result is four different types of Parmigiano Reggiano available to buy: Friesian, Disolabruna, Red Cows and Organic – available in various pack sizes, including gift boxes – for travellers to enjoy internationally.
