Boni Formaggi

In 1935/1936, the "Grana Tipico" Voluntary Consortium among the Grana Cheese Producers of the provinces of Reggio Emilia, Parma, Modena, Mantova (on the right side of the Po River), and Bologna (on the left side of the Reno River) awarded Mario Boni the certificate of EXCELLENCE for the cheese he produced.

His sons, Palmiro and Ottavio, grew up surrounded by fields, barns, and the dairy, and in the 1950s, together with their father, they started their own dairy. Thus was born the Boni Dairy Palmiro & Ottavio, which produced cheese for over 40 years, recognized by the new Consortium of Parmigiano Reggiano with registration number 2174.
 

Boni Cheeses: from producers to selectors

The quality of Parmigiano Reggiano 2174 became famous throughout Italy, finding particular appreciation in the best shops in Milan, Rome, and Naples. In response to the growing demand, the Boni brothers dedicated themselves to the search for the best cheeses from the Parma area.

The Boni warehouses, built of bricks and excavated below ground level, guarantee optimal aging of Parmigiano Reggiano. Here, the Boni brothers age the wheels selected by the most skilled local cheesemakers, reselling them with extended aging.
 

The aging process of Boni Cheeses

In 1985, the company transformed into Boni P&O srl, gradually passing under the management of Palmiro and Ottavio’s children: Mario, Linda, and Mattia. Boni P&O Srl is increasingly committed to the selection and aging not only of Parmigiano Reggiano but also of Grana Padano and the best Italian D.O.P. cheeses. This complex work requires continuous collaboration with producers, thorough evaluations of batches, great care and cleanliness in the warehouses, and constant attention to the market.

In 1994, the company completed a new facility to implement advanced technological controls on the aging and packaging of cheeses. After years of continuous evolution, Boni can boast a network of top-level suppliers and an organization capable of offering efficient and rapid services.