Bonat

The Bonati family is the beating heart of &' Azienda Agricola Bonat, which produces an amazing award-winning Parmigiano Reggiano in the Food Valley of Parma. The Bonati family has been cultivating and raising for 4 generations: today it is Giorgio and his son Gianluca who carry on the family tradition with l&' love and passion that distinguishes their work and &' high quality of their cheeses. L&' company works on a full cycle, dealing both with the nourishment of the cattle, and with the ingredients that will constitute the forms of Parmesan cheese, and with the transformation, seasoning and sale. Every product is followed to the smallest detail with precision and scrupulousness in order to guarantee perfect traceability

How was Parmigiano Reggiano Bonat L& #39 created

; Azienda Agricola Bonat today has about 100 cows that produce the highest quality milk. The quality of the milk is due to &' an absolutely natural diet of cattle, which feed on stable hundred-year-old hay produced in family fields that contain herbs and essences that today cannot be found in the most recent planting fields. The particular nutritional richness of this hay gives milk, and therefore cheese, some exclusive aromas. The rest of &' diet consists of mixtures of grains, corn, barley, and soybeans. The entire processing cycle is strictly artisanal.
So here is that this extraordinary milk is transformed into Parmigiano Reggiano in the cheese factory, which is then aged in aging warehouses. Once it has matured for 2 years, it is requalified by experts from the Protection Consortium and only exceptional and correctly matured forms are marked with the second “Extra” brand. Only the best of the best, at this point, reaches 3 or even 5 or 10 years of aging.

Long aging: an award-winning choice

The Bonati family's choice to focus on long maturing of the cheese has borne fruit and has been rewarded, making it a Parmesan with extraordinary qualities recognized by many Italian and international organizations, associations, chefs and competitions. Bonat has brought home numerous awards: the Gambero Rosso's “Cheese Guide d&' Italy” awarded the “Three Slices of Cheese” award for 3 years and the “Fuoriclasse” award for 7 years; l&' Accademia ALMA Cucina directed by chef Gualtiero Marchesi, awarded the medal d& #39; gold ALMA CASEUS 2012 to the seasoned 28 months; l&' Associazione Cuochi Alta Etruria awarded the cheese factory with the d& #39 medal; “First Absolute” gold At the competition Gran Crudi in Italy