Parmigiano Reggiano Bonati is one of the best artisanal Parmigiano in Italy and in Europe. This cheese has received many awards from the most important gastronomic authorities in the world and is desired by many of the best restaurants in the world.
The strict selection of raw materials is the pillar of this company, which has produced Parmigiano Reggiano for 40 years. Giorgio Bonati and his son Gianluca feed their Friesian cows with field hay.
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|Medium to strong
|Kind of milk
Milk milked at the end of the afternoon arrives at the center and is placed in wide steel containers where it stays overnight. The day after, the surface cream (used to make the butter) is removed and the milk from the morning milking is added. The cheesemaker's work begins at this time: the curd is done with the calf, the curd is broken and collected in special molds called fascere, where it assumes the characteristic shape.
After a few days we proceed to pay it, this process takes between 20 and 30 days. Once finished we enter the maturation phase, which takes more than 12 months. Before reaching the market the units are controlled one by one, verified with a special instrument, a kind of hammer-fingerboard, which determines through sound vibrations if the content is solid in the right degree. Only at this time the central mark is applied to both sides of the cheese and repeated throughout the entire circumference.