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Father and son cheesemakers Georgio and Gianluca Bonati are the overachievers of Parmigiano Reggiano production, going above and beyond in every aspect of craft to ensure a final wheel of impeccable quality, redolent of fresh walnuts, cooked milk, and spring grass. Though Italy's Parmigiano Reggiano consortium stipulates the highest quality standards for a cheese to bear the name of Parmigiano Reggiano-- including a mandated sound created by the wheel when struck with a hammer'the Bonatis regularly exceed such standards. While the consortium mandates at least 35% the feed for Parm-Regg dairy cows must be grown on the farm, the Bonatis grow 100% of their own feed- a mixture of beneficial grasses, herbs, and even special treats like fava beans. Such commitment to quality yields exceptional raw milk, which the Bonatis then carefully craft into just four wheels a day, wheels whose quality only improves over two or more years of aging. We select wheels for exceptional nuttiness and intense savory brothiness, guaranteed to impress on any cheese board. Play up the notes of fresh herbs and tropical fruits with a healthy pour of Lambrusco and thin slices of fennel salami.