Parmigiano Reggiano 24 months maturation. Mild and creamy. Mild flavour and delicate texture with some tyrosine crystals. To enjoy as it is, on any occasion. Our artisan Parmigiano Reggiano cheeses come from the Gennari family, renowned for producing the Ferrari of Parmesans. They have developed their own production method, which makes all the difference: richer milk, precise manual skimming with a wooden stick, a family recipe for their rennet and an exceptional brine that has remained unchanged since 1953. This method requires a more demanding process in production and brewing, but the Parmigiano Reggiano made this way are true gems. The aging process is also a crucial element for producing Parmesans, as this is what gives the cheese its character. The aging process carries out in a cellar on wooden boards for a minimum of 12 months. The Gennaris use raw milk from their own herd of cows of the “Frisona”, “Rossa” and “Bruna” breeds. Alpine Brown cows’ milk stands out f or its increased richness from a nutritional point of view and has a mild, creamy flavour, giving the Parmigiano Reggiano cheeses their exquisite taste. Milk from these cows is denser, meaning that greater expertise on the part of the cheesemaker is required when it comes to fermenting and breaking up the curdled milk.