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The history of Caseificio Gennari dates back to 1953, when Sergio and Maria took over the Villa Paveri Caseificio in Collecchio.At that time they used to produce three wheels per day, while in 1974, when they moved to their new and current site in Collechio, their daily production increased to 12. In 1991, Gennari Dairy was enlarged and technologically modernized: with their production increasing to about 40 cheese wheels per day.Today the four Sergio and Marias sons, they all work in the Dairy. In the maturity rooms they keep about 35.000 wheels.Reggiano is done, even today, as Sergio taught them. A cheese that is designed for long aging. The technique is very traditional: the milk fat is minimal at outcrop, little rennet is added, very little whey, salt, manual tapping, and then slow curing in high humid environments.

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