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The Bonat farm produces artisan Parmesan cheese without adding additives or preservatives. Hard mature cheese is produced with raw milk, partially skimmed by surfacing.
Excellent in the filling of traditional stuffed pasta such as tortelli and cappelletti, it can also be served alone along with a serving platter of various salami and cured meats and marmalade or jam.
Seasoning: 16 months
Produced from the milk of Red Reggiana Cows, and exclusively worked in the zone of origin according to UE norms.
THE KING OF CHEESES
There are fascinating journeys which take us through places and times, stories and traditions to stir our emotions and feelings.
And sometimes the best part is the return trip. That is how it is with Parmigiano-Reggiano.
Its unique and inimitable taste is the return from a long journey through nine centuries of history, passing through a fertile countryside stretching from the Apennines to the river Po, through farms and dairies where there is still a passion for things made with care, through the maturation rooms where the best of what man can produce slowly matures presenting us with an unmistakeable gift of nature.
Parmigiano-Reggiano is an extraordinary cheese with amazing aromas and taste and a unique texture.
But, if you are still wondering why Parmigiano-Reggiano has been considered the king of cheeses for nine centuries, let’s go back to the beginning of our journey.
And, at the same time, get ready for the return trip.
In the coldest months storing at room temperature is recommended, while in the warmer months it is best kept refrigerated (temperature below 10 °C). In addition, use of a glass or plastic storage container or the use of plastic wrap designed for food storage is recommended for refrigerated storage. Consume within 6 months of the date indicated on the package.
Nutritional value (for 100 grams of product)
Parmigiano-Reggiano cheese is very rich in protein, vitamins and minerals, and also an important source of calcium.