Bonat is a premier Parmigiano dairy in Parma. This cheese aged for seven years, that's 84 months, against the 12 months of a new parm or the 24 months of the "average" parm. Tasting this Parmigiano Reggiano is an out of body gastronomic experience.
Bonat has amassed more awards than many cheesemakers I know.
Italy 2.3lb wedges
"I am Giorgio Bonati and with my son Gianluca, I run our farm in the Parma countryside. Our family of farmers and breeders for four generations.
Today we have about 100 cows that produce milk which we transform into Parmigiano Reggiano in the dairy. Then we season the product at a seasoning warehouse.
We only produce our Parmigiano Reggiano with the milk of our cows which are fed with the hay produced in our fields: ours is, in fact, a full-cycle farm; from food for our animals to the milk they produce, to the transformation into cheese up to the sale, all cared for and managed by us.
Our cows mainly eat centenary stable meadow hay that contains herbs and essences unknown today and nowhere to be found in the most recent sowing meadows.
The particular richness of this hay gives the milk and therefore, the cheese, some exclusive aromas. The rest of the diet consists of mixtures of cereals, corn, barley, and soybeans. The whole production cycle is strictly handcrafted.