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Категория: Cheese >>>
Поставщик: Grimme Handels Gesmbh [Austria]Grimme

Цена:114,43 ₽ - 297,51 ₽*

Количество:

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Характеристики

Azienda Agricola Bonat - Parmigiano Reggiano - 5 Years - kg 40 Approx. (Whole) - "Gran riserva"

The Bonati family has been a family of farmers for 4 generations and runs a farm in the countryside of Parma. Today they have approximately 100 cows which produce milk that they transform into Parmigiano Reggiano in the cheese factory and then mature the product in the aging stock. They manage everything by themselves: from the food for the animals, to the milk they produce, to the transformation into cheese to the selling.

Their cows eat mainly centennial meadow hay containing grass and essences unknown and extremely rare in the meadow of most recent planting. The richness of this hay gives the milk and therefore the cheese exclusive flavourings. The whole producing cycle is handmade and allows to obtain an high quality product, followed with precision in every single detail, in order to reach a perfect traceability.

When Parmigiano Reggiano Bonat reaches two years of aging is reassessed by the Consorzio di Tutela experts and only the best and correctly aged cheese wheels are branded with the second brand "Extra" and at this point only the best one reach the 3,4,5,6,7 or even 10 years of aging.

Parmigiano Reggiano Bonat becomes a cheese with extraordinary qualities, rewarded in a lot of international contests. It is also sought-after by the best restaurants in Italy and alla round the world, such as the AIMO e NADIA restaurant in Milan, the ENOTECA PINCHIORRI in Firenze, the Fromagerie Laurent Dubois Meilleur Ouvrier de France, Le Coque d'Or in Tokyo, the Four Seasons in Los Angeles, inITALY in Singapore and Caves Wengler in Luxembourg.

Tradition and quality

"The Bonati family has been a farmer and stockbreeder family for the last 4 generations and runs a farm in the parmesan countryside. Today they have about 100 cows producing milk that they turns into Parmesan Cheese in the diary and later they season it in a maturing station.The whole product processing cycle takes place within the farm: from the feed for the animals, to the milk they produce and again to the cheese transformation until the sale, everything run by them.The cows eat especially centenary stable meadow hay which contrains herbs and essences unknown and novelties in the recent meadhows.The special richness of this hay gives the milk -and so the cheese - exclusive aromas. The whole product processing cycle is strictly artisanal and this allows to obtain a great quality product, scrupulously tracked in every little detail with precision.

The "Parmigiano Reggiano"

When the Bonat's" Parmigiano Reggiano" reaches two years of seasoning is retrained by experts of the consortium for the protection and only the exceptional wheels and with the correct seasoning are marked with the second "EXTRA" mark and then only the best ones reach 3 and even 4-5-6-7-10 years of seasoning.

An award-winning cheese

The Bonat's" Parmigiano Reggiano" become an extraordinary cheese and it is awarded in many international competition. It is also highly sought-after by the best restaurant in Italy and worldwide such as the AIMO e NADIA restaurant in Milan, the ENOTECA PINCHIORRI in Florence, Fromagerie Laurent Dubois Meilleur Ouvrier de France, Le Coque d'Or in Tokyo, the Four Seasons in Los Angeles, the ITALY in Singapore and the CAVES WENGLER in Luxembourg.

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