family, tradition, dedication

ABOUT US

THE FAMILY

The long history of Caseificio Gennari was started by Maria and Sergio in 1953 at the Villa Paveri dairy, making three cheese wheels a day. Then their children – Tino, Pietro, Rosangela and Paolo – joined the company and took over its numerous commitments: from the fields to animal husbandry, from production to ageing, up to running the shops. The grandchildren are now also involved in running an increasingly active company with an ever growing international reach.

“Everyone lends a helping hand, everyone knows how to do everyone else’s job, some quietly say they are the best in the world.”

LA REPUBBLICA, 2 SEPTEMBER 2009

the team

Tino Gennari

takes care of the farm and cowsheds

Paolo Gennari

master cheese maker

Andrea Gennari

cutting department manager

Laura Gennari

deals with the shops

our history

1953
The long history of Caseificio Gennari is started by Maria and Sergio, making three cheese wheels a day at the Villa Paveri dairy in Collecchio, near Parma.
1953
1974
Move to the Collecchiello premises, with an output of 12 cheese wheels a day.
1974
1986
Establishment of the Gennari e Barbuti farm run by Tino, thereby completing the supply chain.
1986
1991
The Dairy is expanded and renovated, reaching an output of about 24 cheese wheels a day.
1991
1997
The farm is expanded and the output reaches 40 wheels a day.
1997
2003
The first shop in Parma’s old town centre is opened.
2003
2005
The shop in Collecchio opens.
2005
2007
The ageing rooms are expanded and the farm grows further in size.
2007
2008
Oro Nero is produced, the new cheese of the Gennari Family, which is to become extremely successful.
2008
2011
The Bruna Alpina Braunvieh farm is set up, joining the promotion consortium bearing the same name and production of Parmigiano Disolabruna begins.
2011
2016
Production starts of the first wheels of organic Parmigiano Reggiano.
2016
2017
The fully owned farm of the renowned Red Reggiana cows is established and production of Red Cow Parmigiano Reggiano starts. Expansion and renovation works in the production area of the Dairy, with an output capacity of 100 wheels a day.

The Parmigiano Reggiano Experience is launched.
2017