Parmigiano Reggiano 60 months maturation. Complex and elegant. Only a few rigorously selected wheels are allowed to reach this age. The texture is compact and crumbly. To be served with Champagne, honey or mustard. 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 is carried 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. Frisian cows have a black and white coat and originate from Holland. These are the main producers of milk destined for use in “classic” Parmigiano Reggiano production. Thanks to the milk’s organoleptic properties, this is also the most appropriate breed of cow for milk used in long aging processes. We offer different maturation stages, 16, 24, 36 and 60 months.