Parmigiano Reggiano DOP BIO
Product number:
FOR-5201.1
Product information "Parmigiano Reggiano DOP BIO"
This Parmigiano Reggiano DOP is made from organic raw milk from Friesian cows raised organically in the small district of Ozzola in the municipality of Fornovo di Taro.
Taste: Slightly more fragrant than the classic variety, while the taste recalls the characteristic notes of fresh milk, butter and yoghurt that are typical of Gennari dairy products.
The fields from which the fodder for the cows comes must remain uncultivated and untreated for four years before the hay can be harvested to feed the animals. This is the greatest feature that distinguishes this organic Parmigiano Reggiano, all natural and with the unmistakable taste that makes this cheese stand out.
Properties "Parmigiano Reggiano DOP BIO"
| Milk processing: | Raw milk |
|---|---|
| Milk type: | Cow's milk |
| Origin: | Emilia-Romagna |
| Properties: | Organic |
| Quality label: | DOP |
| Taste: | Aromatic |
Manufacturer "Gennari"
Caseificio Gennari - known for high-quality organic Parmesan cheese
The successful history of Caseificio Gennari began in 1953. At that time, Maria and Sergio started to produce cheese in the dairy "Villa Paveri". In the beginning, they produced three wheels of cheese a day. Later, their four children Tino, Pietro, Rosangela and Paolo also joined the business and began to take on many responsibilities bit by bit - from taking care of the fields and animal husbandry to the production and ripening of the cheese wheels and organising the business. In the meantime, the grandchildren also contribute to the management of the family business, which is becoming more and more active and has meanwhile even been able to achieve an international reach. Caseificio Gennari is best known for its high-quality organic Parmesan cheese - the so-called Parmigiano Reggiano. The special thing about it: All processing steps in the production of the cheese are done manually and the maturing time is very long - in some cases over 72 months. Only through this patience and diligent work can high-quality and delicious products be produced that are just as popular in Italy as in many other countries in Europe and the rest of the world.
The history of Caseificio Gennari
It all began in 1953 with just three wheels of cheese a day, made daily by Maria and Sergio in their small dairy in Collecchio, near Parma. In 1974, the family business moved to new premises, expanding production to 12 wheels of cheese a day. A little later, the son Tino founded the farm Gennari e Barbuti to complete the supply chain. As a result, the dairy could also be expanded and renovated to increase the output to about 24 cheese wheels per day. Over the next few years, the farm grew stronger and stronger through constant expansions and increased its output bit by bit. From 2003, the first shops were opened - in Parma and in Collecchio. The first organic Parmesan was produced in 2016. In 2017, the production area was expanded once again, so that the dairy now has an output of 100 wheels a day. The warehouse holds around 35,000 wheels of cheese and the dairy is equipped with innovative technology for milk production.
The aim of Caseificio Gennari
The family business has always set itself the goal of producing Parmesan in harmony with the environment and nature in a natural way. Therefore, the dairy not only produces the popular Parmigiano Reggiano, but also breeds over 1000 cows. They provide more than half of the milk that is processed in the dairy. This has the advantage that the entire production - the fields, the processing and the final product - is absolutely local and can be easily traced. The cheese dairy follows the Slowfood philosophy and produces good, clean and fair cheese accordingly. These values are now being passed on to the third generation in the family business.
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