Caseificio Gennari

The long history of Caseificio Gennari was started by Maria and Sergio in 1953 at the Villa Paveri dairy, making three cheese wheels a day. So many years have passed and nowadays we produce 100 wheels per day, in 4 different cows’ races milk:
FRIESIAN,BROWN COWS,RED COWS, ORGANIC BOTH FRIESIAN AND BROWN COWS.
Company’s representative are Paolo Gennari, head cheese maker and Tino Gennari, following the farm and the cows. The new generations are involved in the company branches and shops.
We cultivate 700 hectares’ land and in our modern farm there are more than 2000 cattle fed with fodder harvested directly from our fields.
We define our processing as ‘extreme’: the little rennet we use comes from a 1953 recipe of father Sergio. We intentionally skim milk as little as possible, which makes production and breaking the curd more difficult. We still do it by hand.
More than 57,000 wheels rest in our ageing rooms. Each stock stores cheese at different ageing to ensure that the aromas released by ageing are absorbed by the other wheels, to create that truly unique flavor of our Parmigiano Reggiano.
We export all over the world and we have all the most important certifications:
• FDA-FSMA
• BRC
• IFS
• BIOAGRICERT