A moment of dialogue along the Parmigiano Reggiano PDO supply chain
On October 2, 2025, BONI SpA was pleased to host a training visit by Coop Italia and its associated cooperatives, organized in collaboration with the Parmigiano Reggiano Cheese Consortium.
The meeting welcomed around 50 professionals — including Category Managers, Buyers, and Commercial Directors — representing some of the leading organizations within the Coop system:
- Coop Alleanza 3.0
- Unicoop Firenze
- Unicoop Etruria
- SAIT Coop
- Coop Consorzio Nord Ovest
The day was designed to deepen knowledge of Parmigiano Reggiano PDO through hands-on experience, offering participants an inside look at one of the most structured and representative supply chains of Made in Italy.
Inside the production heart of Parmigiano Reggiano
The training program began with a visit to BONI SpA’s two company-owned dairies, where the group — divided into two teams — was able to observe the different stages of Parmigiano Reggiano production simultaneously.
A valuable opportunity to understand firsthand what it truly means to produce a PDO cheese: the central role of milk, the precision of every movement, strict compliance with the production regulations, and the expertise of the master cheesemakers.
Key aspects for professionals who, every day, are responsible for selecting and enhancing the product within large-scale retail channels.
Time as an ingredient: aging and guided tasting
The group then reconvened for a visit to BONI SpA’s main aging warehouse, a facility capable of housing up to around 100,000 wheels.
Here, Parmigiano Reggiano rests and matures slowly, developing its aromas, structure, and complexity over time.
Inside the warehouse, a guided tasting was led by an expert taster from the Parmigiano Reggiano Consortium, featuring a comparative tasting of:
- 12-month-aged Parmigiano Reggiano
- 24-month-aged Parmigiano Reggiano
- 30-month-aged Parmigiano Reggiano
A highly valuable educational moment that allowed participants to refine their sensory analysis of the product and to clearly understand the differences linked to aging time — a key factor also in assortment planning and in communicating effectively with the end consumer.
The BONI integrated supply chain: from farming to the finished product
The day also included an in-depth focus on BONI SpA’s own agricultural supply chain, the starting point of the entire production process.
The farms and company facilities represent a model of integration between agriculture and industry, where raw material control, animal welfare, and environmental sustainability are central elements.
Understanding the origin of the milk, the cows’ diet, and the organization of the farm means reading Parmigiano Reggiano not just as a product, but as the expression of a complex, transparent, and responsible system.
A direct dialogue between production and distribution
The visit concluded with a buffet at the farm, followed by the presentation of certificates of participation, issued by the Parmigiano Reggiano Consortium to certify the training program completed.
For BONI SpA, hosting such a broad and highly qualified representation from the Coop network is a source of great satisfaction.
A moment of dialogue that strengthens the connection between production and distribution and confirms how shared training is a fundamental tool for enhancing Parmigiano Reggiano throughout the entire supply chain — from the dairy to the shelf.
