Maturation: 24 months
Cheese Type: Cooked, Pressed hard cheese
The first record of Parmigiano-Reggiano is from 1254. The legend says that Benedictine monks from the Parma-Reggio region in Italy created it to extend the shelf-life of the large quantity of milk they were producing.
Bonat is a family-owned business that has been making Parmigiano Reggiano in the Emilia-Romagna region of Italy since 1919.
Parmigiano must be aged for at least 12 months. Between 18 to 24 months, the Parmigiano-Reggiano is also called ‘Vecchio’ or ‘Old’. After 24 months, it becomes ‘Stravecchio’ or ‘Extra old’. The older it is, the stronger and powerful it will be.
It has a hard, granular texture and a complex, nutty flavour. Fruity, slightly roasted, and smoky, it is your best ally for Italian cuisine.
Perfect grated over pasta, risotto, or salads, or enjoyed on its own with a drizzle of balsamic vinegar. Pair it with an Italian red wine or a Prosecco.
Store in the fridge, wrapped in cheese paper, and consume within a few weeks.
White wines (Sauternes, Balzac, Tokay)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team