On the countryside of Parma, Giorgio Bonati and his son Gianluca direct their farm.
This family of farmers and ranchers from four generations, produces the award-winning Parmigiano Reggiano Bonat.
The production of this Parmesan cheese comes from a closed production chain.
The company produces its Parmigiano Reggiano only with the milk of his hundred cows fed with hay meadow grown on their fields.
Cows eat mainly grasses of pasture old of a hundred years.
This pasture contains herbs and essences today unknown and unavailable in the fields of more recently planting. The other food consists of a simple mixture of grain, corn, barley and soybeans.
The richness of this particular diet gives to milk and cheese exclusive flavors.
Subsequently, Parmigiano Reggiano is matured at a depot in seasoning.
When it reaches two years of seasoning, is retrained by experts of parmesan cheese Protection Consortium.
Only the better wheels of cheese with proper maturation are marked with the second mark "EXTRA".
At this stage, only the excellence continues maturing up to reach three or even five or seven years of seasoning.
The guides of Gambero Rosso dedicated to Italian cheese, assign many awards at this sensational parmesan.
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