The Bonati family has been a family of farmers for 40 years and manages a farm in the Parma field. Today they have about 100 cows producing milk that they turn into Parmigiano Reggiano in jeans and then mature the product in an aging container. They are the ones who guide the whole process: from the feed for the animals, to the milk they produce, to the transformation into cheese, to the sale. Parmigiano Reggiano Bonat is transformed into a cheese with extraordinary qualities, awarded in many international competitions. It is also desired by the best restaurants in Italy and around the world, such as the AIMO and NADIA restaurants in Milan, ENOTECA PINCHIORRI in Florence, the Fromageria Laurent Dubois Meilleur Ouvrier in France, Le Coque d'Or in Tokyo, the Four Seasons in Los Angeles, inItaly in Singapore and Caves Wengler in Luxembourg Stainless steel grater cm. 18.5×11.5 Accessory with Official Parmigiano Reggiano Consortium Logo Ingredients: MILK, salt, rennet. Store at +4°/+8°C. Packaged in via Ravasi 22 Sant'Ilario d'Enza (RE), Italy. Authorized Parmigiano Reggiano Consortium n° 63/2012 Certified by a Control authorized by MIPAAFT AVERAGE NUTRITIONAL VALUES PER 100g: Energy value 1671 Kj/402Kcal Fats 30g of which SATURATED FATTY ACIDS 20g Carbohydrates 0g of which SUGAR 0g Proteins 32g Salt 1.6g Parmesan Cheese Azienda Agricola Bonat BONAT16+GRA
The Bonati family has been a family of farmers for 40 years and manages a farm in the Parma field. Today they have about 100 cows producing milk that they turn into Parmigiano Reggiano in jeans and then mature the product in an aging container. They are the ones who guide the whole process: from the feed for the animals, to the milk they produce, to the transformation into cheese, to the sale. Parmigiano Reggiano Bonat is transformed into a cheese with extraordinary qualities, awarded in many international competitions. It is also desired by the best restaurants in Italy and around the world, such as the AIMO and NADIA restaurants in Milan, ENOTECA PINCHIORRI in Florence, the Fromageria Laurent Dubois Meilleur Ouvrier in France, Le Coque d'Or in Tokyo, the Four Seasons in Los Angeles, inItaly in Singapore and Caves Wengler in Luxembourg Stainless steel grater cm. 18.5×11.5 Accessory with Official Parmigiano Reggiano Consortium Logo Ingredients: MILK, salt, rennet. Store at +4°/+8°C. Packaged in via Ravasi 22 Sant'Ilario d'Enza (RE), Italy. Authorized Parmigiano Reggiano Consortium n° 63/2012 Certified by a Control authorized by MIPAAFT AVERAGE NUTRITIONAL VALUES PER 100g: Energy value 1671 Kj/402Kcal Fats 30g of which SATURATED FATTY ACIDS 20g Carbohydrates 0g of which SUGAR 0g Proteins 32g Salt 1.6g Parmesan Cheese Azienda Agricola Bonat BONAT16+GRA