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Bonati Parmigiano-Reggiano

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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.

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Just the Facts

Milk Type
Rennet Type
2-3 years

Pour a glass of...
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    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.

    New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.

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    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

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    Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.