Parmigiano Reggiano DOP Vacche Brune

CHF 12.25*

Content: 0.25 Kilogramm (CHF 49.00* / 1 Kilogramm)

Prices incl. VAT plus shipping costs

Available, delivery time: 1-2 days

Order quantity

250g Piece

500g Piece

1kg Piece

4.5kg 1/8 Chees wheel

Product number: FOR-5199.2

Product information "Parmigiano Reggiano DOP Vacche Brune"

Parmigiano Reggiano DOP Vacche Brune is an exceptional hard cheese crafted by the renowned Gennari Dairy. Since 1953, the Gennari family has passionately dedicated themselves to the art of cheesemaking, earning a reputation for outstanding quality.

This distinctive Parmigiano Reggiano is produced exclusively from the milk of Italian Brown cows (Vacche Brune). This breed is celebrated for its superior milk quality, imparting the cheese with a unique sweetness and creamy texture.

After maturing for at least 24 months, the cheese develops a crumbly, grainy texture and a color ranging from ivory white to pale yellow. Its flavor is sweet and well-balanced, featuring subtle hints of hazelnut and grass in the finish.

Parmigiano Reggiano DOP Vacche Brune is perfect for enhancing a variety of dishes or enjoying on its own. Try it grated over pasta, stirred into risottos, or sliced thinly with fresh bread and figs.

✨ Tip: Pair this cheese with a glass of aged red wine or a robust craft beer to elevate your tasting experience.

🧀 About Gennari Dairy

The story of Gennari Dairy began in 1953 when Sergio and Maria took over a small dairy in Collecchio. Today, the family-run business is in its third generation, producing approximately 100 wheels of Parmigiano Reggiano daily.

Properties "Parmigiano Reggiano DOP Vacche Brune"

Milk processing:	Raw milk
Milk type:	Cow's milk
Origin:	Emilia-Romagna
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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