CASEIFICIO GENNARI SERGIO & FIGLI

In Collecchio, at the gates of Parma, Caseificio Gennari Sergio & Figli produces Parmigiano Reggiano DOP within the protected area of origin. Each wheel begins with raw cow's milk and slowly matures for at least twelve months, developing the granular, crumbly structure and fragrance that define the cheese. It is a family business with an international reach: the company exports to over forty countries, supplies high-level kitchens, and is BRC/IFS certified and FDA/FSMA accredited. This dual nature—artisanal in execution, rigorous in control—illustrates how a cheesemaking tradition can meet the standards of the most demanding markets without losing its roots. Behind every aged wheel lies knowledge passed down from generation to generation, now measured against traceability and safety parameters. The dairy opens its doors to visitors: a stop in Collecchio allows you to witness firsthand the transformation of milk into cheese and to understand why slowness remains the true ingredient of Parmigiano Reggiano.

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