Parmigiano Reggiano PDO - Bonat - 10 Years (2 x 500 Gr. / 1.10 Lbs.)

📖 Description

Tradition and Artisanal Mastery

The Bonat Farm embodies the passion and cheese-making art typical of the Emilian hills. Production is carried out using sustainable practices and meticulous care for animal welfare, utilizing traditional methods to produce a superior quality cheese. The milk comes from cows fed with natural herbs from ancient meadows, endowing the cheese with depth and aromatic complexity.

A Decade of Excellence in Aging

Over 10 years of maturation, the Parmigiano Reggiano PDO from Bonat develops textures and flavors that make it exceptional. The formation of tyrosine crystals gives it a crunchy texture and an intensely rich flavor, with notes of dried fruit and caramel. This long process not only enhances the flavors but also improves the digestibility of the cheese.

Historical Significance and Cultural Importance

The Parmigiano Reggiano, known as the "king of cheeses," has origins dating back to the Middle Ages, with the earliest documents attesting to its production as early as the 12th century. Originating from the provinces of Parma, Reggio Emilia, Modena, part of Bologna and Mantua, Parmigiano Reggiano is inseparably linked to its region of origin, where the climate and local traditions have defined its production techniques. Bonat, faithful to these traditions, has elevated the cheese to new standards of excellence, combining ancient methods with modern innovations to perfect the flavor and quality.

Bonat's Legacy in Cheese Production

The Bonat Farm has perfected the art of producing Parmigiano Reggiano, handed down through generations. Their dedication to quality starts from the choice of land and the care of the cows to the extended aging of the cheeses, which is significantly longer than conventional standards. This extended aging is part of a philosophy that sees time as an essential ingredient, resulting in a product that not only represents the Emilian territory but also celebrates the ingenuity and passion of its cheesemakers.

🍷 Consumption and Pairings

To fully appreciate its organoleptic qualities, serve it at room temperature. Remove it from the refrigerator at least one hour before consumption to allow it to best express its bouquet of aromas and flavors.

This rich and mature cheese is ideal to serve as an appetizer, alone or accompanied by acacia honey or fruit preserves such as pears or figs, which enhance its sweet and caramelized notes.

It pairs wonderfully with structured red wines or full-bodied white wines, such as an aged Chardonnay or a classic Barbera. For a touch of originality, try pairing it with an amber craft beer or a Stout, whose roasted notes complement the richness of the cheese.

🍽️ Organoleptic Characteristics

Appearance: It has a granular and friable paste, intense yellow in color with evident tyrosine crystals, a sign of long natural maturation.

Scent: Rich and complex, the aroma offers enveloping notes of dried fruit and toasted nuts, enriched with nuances of melted butter and caramel, reflecting the depth of its aging.

Taste: Intense and lingering, characterized by a marked savoriness and richness with tones of toasted nuts, caramel, sweet spices, and a delicate saltiness that balances sweetness andumami.

❄️ Storage

To preserve the freshness and organoleptic qualities of Parmigiano Reggiano, it is essential to follow the correct storage practices. After purchasing or opening the vacuum-packed package, it is important to store it in the refrigerator, maintaining a temperature between 4 and 8°C. To prevent odor absorption, keep it separate from other foods and store it in glass or plastic containers, or wrapped in food-grade cling film. It is important to NOT FREEZE THE CHEESE and periodically check the storage conditions.

📋 Ingredients and Nutritional Information

Ingredients: Cow's Milk, Salt, Rennet.

NUTRITIONAL DECLARATION PER 100 GR.