I introduce myself, I'm Georgio Bonati and with my son Gianluca I lead our farm
in the countryside of Parma.
Ours is a family farmers by four generations.
Today we have about 100 cows that produce milk for Parmigiano Reggiano cheese
We produce our Parmigiano Reggiano only with milk from our cows, eat hay grown
on our fields: we are a completely farm, from the food for our animals, milk
producing, processing into cheese
sale, everything is taken care of and managed by us.
This allows us to have a great quality product, followed in every detail with
precision and care, so as to achieve a perfect traceability.
Our cows eat mostly centennial meadows hay that contains herbs and essences now
unknown and unavailable in the most recently fields
The particular richness of hay that gives the milk to the cheese and then some
The food and rest 'consisting of mixtures of cereals, maize, barley and
whole production process is strictly traditional.
Our Parmigiano Reggiano when he reaches 2 years of seasoning is reappraised by
experts of the Consortium, and only the exceptional rounds at proper maturation
are marked with the second mark, "EXTRA", only the best at this point reach 3
years or even the
4-5-6-7-10 years of seasoning.
And here that our choice to privilege the long maturing is rewarded: our
Parmigiano Reggiano becomes the extraordinary qualities, awarded in many
international competitions and sought by the best restaurants in Italy and
The Guide "Cheese of Italy" by Gambero Rosso awarded the "Three Slices of
Cheese" in our 3 years and the prize "Star Player" to 7 years.
The Kitchen Academy ALMA directed by chef Gualtiero Marchesi, has awarded with
Gold Medal 2012 ALMA CASEUS for our aged 28 months.
We'll be waiting your visit in our farm to show you our job.
you will find us to milk the
cows or on tractor
to pick up the hay,
if you call the phone
the roar in the background of
our animals. And
'this is our job and
we are proud
of this, as well as our
See you soon.
Giorgio and Gianluca Bonati.