The Parmigiano Reggiano of Giorgio Bonati
Giorgio Bonati is unique among the makers of Parmigiano Reggiano. His cheeses are matured for up to 10 years, longer than any other Parmesan.
What enables Giorgio to achieve this is the quality of his milk, all of which comes from his own tiny herd of less than a hundred cows.
The cheese is hand-made using traditional methods (Giorgio is a native Parmensi) and produced in minute quantities : only three wheels each working day.
The result, once matured, is an exquisite and complex pamesan with a suprisingly creamy texture for such an old cheese.
Pierre is proud to sell the Bonati Parmegiano, and currently stocks it at 36 months and seven years of age.