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Packaging

Parmigiano Reggiano and Grana Padano are packaged in Boni ’s plants in Bezze di Torrile (PR) and Casalmaggiore (CR). Differently seasoned cheese are cut into quarters of different size and weight and vacuum-packed, they will be used for both domestic consumption and catering service; into small cubes, shavings or grated, and then packed in tubs or bags under a protective atmosphere.
The packaging departments are certified according to the ECC directions, and since they undergo periodical control by the sanitary authorities and the agencies that are responsible for qualitative check, they guarantee the maximum security of both the working process and packaging.

The differences between Parmigiano Reggiano and Grana Padano must be pointed out, in order to appreciate and recognize both.

Cows’ feeding

Soilages and hay

Cows’ feeding

Soilage, hay and ensiled forage (grass is collected and stored into bunker silos)

Working processes

Parmigiano Reggiano is produced once daily, using the partially skimmed milk of the previous evening together with full-cream milk that comes from the milking of the morning.

Working processes

Grana Padano is made out of milk, which comes from max. two milkings of the same day . This mass is partially skimmed, through its natural surfacing or, more frequently, by means of mechanic technologies.

Preservatives

No preservatives are allowed in the production of Parmigiano Reggiano

Preservatives

Because of the use of ensiled forages, in Grana Padano manufacturing , a specific antifermentative substance is added, named Lysozime (2/2,5 mg/l), that avoids the formation of bacterial cultures in the cheese during its seasoning.

Seasoning

The seasoning can last from a year up to more than 30 months.

Seasoning

The seasoning can last from a minimum period of 9 months up to more than 20 months.

Area of protected origin

Parmigiano Reggiano is traditionally produced within the Provinces of Parma, Reggio Emilia, Modena, Bologna (on the West side of Reno River) and Mantova (on the South side of Po River).

Area of protected origin

Grana Padano is produced currently within the Provinces of Cuneo, Bergamo, Brescia, Cremona, Lodi, Mantova (on the North side of Po River), Milano, Pavia, Piacenza, Trento, Padova, Rovigo, Treviso, Verona and Vicenza.