This aromatic and nuanced 24-month-aged Parmigiano Reggiano from the milk of bruna cows is completely incomparable.

Gennari's farm and cheese factory operates like a small producer and partly biodynamically: the cheese gets more than half of its milk from the farm's own cows, which are fed with grain from the farm. The rest of the milk comes from neighboring farms, with which Gennari has collaborated for half a century.

Maintaining a daily production of a hundred cheese wheels is a big operation that requires a skilled team and a good team spirit. Tino Gennari is responsible for running the farm and his brother Paolo is responsible for making the cheese, both of whom learned their skills from their parents Maria and Sergio. Maria and Sergio still oversee the cheesemaking through their portraits.

The production of Parmigiano Reggiano is strictly regulated, but what makes Gennari cheeses unique is the sense of community and the preservation of traditions, as well as biodynamics - the quality of the cheeses can be influenced even at the level of the quality of the grain fed to the cows. All of this is delicious in Gennari cheeses.