The product
Parmigiano Reggiano DOP Vacche Brune
Parmigiano Reggiano DOP in 1/8, aged at least 48 months
Code:
33122
Country of origin:
Italy
Type of Milk:
Raw Cow's milk
Weight:
5 kg approx
Minimum order:
1 piece
| Description | Parmigiano Reggiano DOP produced with raw cow's milk from Brown cows raised at Gennari's farm |
|---|---|
| Appearance | Compact and irregular yet still elastic texture, with an amber colour |
| Taste | Palate reveals a complex and pungent flavour, with notes of hazelnut, almond, and dried fruit |
| Maturing | At least 48 months |
| Curiosity | The history of Caseificio Gennari begins in 1953 when Sergio and Maria took over a small dairy in Collecchio and started producing Parmigiano Reggiano, but only 3 wheels a day. Today, with production increased to about 100 wheels per day, we have also reached the third generation in command: the hearts of the company are the sons Paolo, master cheesemaker, and Tino, who manages the farm. The grandchildren Andrea and Laura have also joined in managing the dairy and sales points |
| Our selection | A high-quality Parmigiano Reggiano DOP, guaranteed for 60% of the production through a complete supply chain: milk from proprietary farms, processing in the modern dairy renovated in 2017, and aging in the adjacent warehouses |
| Suggestions | We recommend pairing it with a craft stout beer |
| Ingredients | Raw cow's MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at +4 +8 °C |
| Instructions for use | Not edibile rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1671 kJ / 402 kcal Fat: 29,7 g of which saturates: 19,6 g Carbohydrate: 0 g of which sugars: 0 g Protein: 32,4 g Salt: 1,6 g Typical value per 100 g |
The producer
Caseificio Gennari - Collecchio (PR) - Emilia Romagna
Why we chose them
The history of Caseificio Gennari begins in 1953 when Sergio and Maria began to produce three forms of Parmigiano Reggiano a day by taking
over a small dairy in Collecchio (Parma - Emilia Romagna). Many years have passed and today the forms produced are from 4
different selections: Frisona, Vacca Bruna, Vacca Rossa, Biologico di Frisona. The company is managed by the sons of Sergio and Maria, Paolo
Gennari, master cheese maker, and Tino Gennari, who takes care of the farm, in addition to grandchildren Andrea and Laura who manage the
dairy
and various stores. A unique and high-quality product, guaranteed by a complete production chain that starts from the milk from the farms owned,
to
continue processing in the modern and recent dairy - completely renovated in 2017 - until maturing in their own warehouses. For several years, the
Parmigiano Reggiano cheese of Caseificio Gennari reaches important and renowned restaurants and shops of high quality but not only: has arrived
in every continent thanks to an important export work all over the world and to the recognition of important certifications such as BRC / IFS /
FSMA.
The quality of its Parmigiano Reggiano has been recognized at national and international level thanks to various awards including, just to mention
the most recent, 3 gold medals at the World Cheese Awards and the highest podium of the Italian Cheese Awards for three consecutive years
2017/2018/2019
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