Making three wheels of cheese a day was how Maria and Sergio began their life's work in 1953. Born in the Villa Paveri dairy, Caseificio Gennari's parmesan cheeses are among the most exquisite specialities in Emilia Romagna. The cheeses are extremely popular with Europe gourmets. The family business is now run by Maria and Sergio's grandchildren. The cheeses are made with minimally defatted milk, a little rennet, very little whey. They are then slowly aged in a damp environment to ensure the best possible quality. The milk used for the cheeses comes mainly from Caseificio Gennair's farmy own farms.