Cheese has a prominent place among the products of animal origin.
Among our types of cheese of the oldest tradition Parmigiano Reggiano can now be considered as a
symbol of culture and civilisation.
The true Parmesan cheese is one of the most imitated in the world. In the Parmigiano Reggiano there is a real concentration of nutritional substances, as
a kilo of cheese comes out from a good 16 litres of the most
valuable milk of the typical zone, exceptional for its protein and vitamin
content and for its wealth of calcium and phosphorus (means that's good for babies too!). When it comes to understand how to buy the real Parmesan Cheese, trying to get it right from Italy is a must, since worldwide shops always have unclear tags on products that often don't even show the official "Parmigiano-Reggiano" SEAL.
But fortunately it is not necessary to be an expert to recognise the real Parmigiano Reggiano.
The traditional marking with the inscription in full "Parmigiano
- Reggiano" is impressed along the side of the whole cheese and
enables the identification even on small pieces. The structure of the cheese paste is unmistakable too: granular, with the typical breaking
in slivers and the particular fragrant and delicate aroma.
The whole production should come from a restricted area - according to the law
that on 1955 defined the standard of this cheese: the provinces of Modena, Parma and Reggio Emilia
and partially Bologna and Mantova.
It is in fact due also to the geographical position of the production zone that the Parmigiano
Reggiano is a cheese absolutely unique and impossible to imitate.
Even the name itself shows the close link with the surrounding areas: the towns of Parma and
Reggio Emilia. The Consorzio del Formaggio Parmigiano Reggiano, was founded back in 1934, it incorporates
the dairies producing the homonymous cheese.
Its offices are in Reggio Emilia and there are Provincial Divisions in Parma, Reggio Emilia, Modena,
Mantova and Bologna.
INFORMATION AND CURIOSITIES
Parmigiano Reggiano was served on the Titanic 100 years ago.
There were 30 rounds of it on board
The number of those producing aged Parmigiano Reggiano
is on the rise. Parmigiano Reggiano lends itself well to a long
aging, even up to 7 years. The long aging time favours the development
of the flavours and aromas, improves the cheese’s graininess as well as
the digestibility of the proteins.
In 2012, Azenda Agricola Bonat was awarded the “champion” award by
Gambero Rosso for its Parmigiano-Reggiano cheese - recognized as one of
Italy’s 17 best cheeses.
Bonat cheese may be enjoyed in the finest restaurants throughout the
and may be purchased on-line from
Curious about Parmesan Cheese? Ask us, we know everything about it!