Maria and Sergio began the long tradition of Caseificio Gennari in 1953 inside the Villa Paveri cheese factory producing 3 wheels a day. Then came their children Tino, Pietro, Rosangela and Paolo to take care of the company and its innumerable commitments: from the fields to breeding, from production to maturing, to the management of the sales outlets. Today, the grandchildren are also involved in the management of an increasingly active and internationally committed company. 500 hectares of fields cultivated according to the best farming tradition to have the best fodder to feed our animals. Only through proper and controlled feeding can we have the best milk for the production of Parmigiano Reggiano. Our modern farm is home to more than 1,600 head of 3 different breeds Frisona, Bruna alpina, rossa reggiana - fed with fodder and feed picked directly from our fields. All to ensure the utmost respect for animal welfare and consequently for the product we offer you. The milk we use for the production of our Parmigiano Reggiano comes in part directly from our own stables and in part from area suppliers who have been loyal to us for more than 50 years, with whom we share not only a working relationship but also one of friendship. Because in our work we do not want to take shortcuts but it is important to us, before anything else, to safeguard the quality of our product. We define our processing as "extreme": the little rennet we use originated from a recipe of Dad Sergio from 1953 and we deliberately skim the milk to a minimum; the production will be more demanding and the pinning more difficult. A process in which the awareness and skills of the cheesemaker still make a big difference compared to the help of modern technology. We then let the cheese rest directly in poplar fascers, which ensure slower heat transmission and gentler fermentation.