ABOUT US

Who we are

I INTRODUCE MYSELF, I'M

Giorgio Bonati

and I run our farm in the Parma countryside with my son Gianluca. Our family has been farming and rearing livestock for four generations. 

Today we have some 100 cows producing milk which we turn into Parmigiano Reggiano in our dairy. We then mature the cheese in our ageing room. 
I INTRODUCE MYSELF, I'M

Giorgio Bonati

and I run our farm in the Parma countryside with my son Gianluca. Our family has been farming and rearing livestock for four generations. 

Today we have some 100 cows producing milk which we turn into Parmigiano Reggiano in our dairy. We then mature the cheese in our ageing room. 
A COMPANY

Full cycle 

We produce our Parmigiano Reggiano using only the milk of our own cows, who are fed on hay grown in our fields. In fact our farm is a closed circle: from the food our animals eat to the milk they produce, from cheesemaking to marketing, everything is done and managed by us. 

This allows us to offer a high-quality product that's scrupulously and skilfully monitored down to the smallest detail to ensure complete traceability.
A COMPANY

Full cycle

We produce our Parmigiano Reggiano using only the milk of our own cows, who are fed on hay grown in our fields. In fact our farm is a closed circle: from the food our animals eat to the milk they produce, from cheesemaking to marketing, everything is done and managed by us. 

This allows us to offer a high-quality product that's scrupulously and skilfully monitored down to the smallest detail to ensure complete traceability.
Our cows mostly eat hay from ancient meadows, which contains herbs and plants that are unknown and impossible to find in more recently-planted meadows.

The unique richness of this hay gives our milk, and therefore our cheese, very special flavours. The rest of the feed is a mix of cereals, maize, barley and soy. Our entire production chain is strictly artisan.
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