Here we make Parmigiano Reggiano just like old times

The cheese transformation takes place in Boni dairies: the flagship of the business is the modern dairy in Bezze di Torrile (Parma). Here more than 250 wheels per day are produced, at least 50 with the milk produced in the Boni farm itself, the rest is selected in the best farms of the area. Starting from 2018 the production will increase to roughly 340 wheels per day with the opening of a new cheese factory next to the existing one.

In the production process all the Parmigiano Reggiano DOP guidelines re strictly follows ; this guarantees an excellent product for the consumer. The Boni family follows the tradition, here Parmigiano Reggiano is “made”, using natural ingredients: milk, salt, rennet and the great skills of the cheesemaker, in order to maintain the full natural aspects and craftmanship of the product.

In our farm,it is produced the milk which is then transformed in our dairies.

How Parmigiano Reggiano is produced

Every day, the milk milked in the evening is left to stand till the following morning in big containers, where the fat comes naturally to the .This cream is then used for the production of butter. The skimmed milk of the evening, together with the whole milk of the morning milking, is then poured into typical copper vats with the addition of calf rennet and whey , rich in natural lactic ferments obtained from the previous day’s processing. The milk coagulates in ten minutes.

The curd is cut into small granules with an traditional tool called “spino”. At this point, the” fire part” starts , heating the curd up to a temperature of 55° C. At the end of the cooking the casei grains precipitate at the bottom of the vatr forming a single mass. After 50 minutes, the casein mass is extracted with the great skills of the “casaro”. They cut it in two pieces is and wrap it into a typical cloth, then the cheese is placed into a stamp that gives the final shape. After that, every wheel is marked with a numbered caseine plate , different wheel from wheels ,that gets the identity card of the wheel.

After few hours, a special stamp marks on the sides of the weheels the month and the year of production, the cheese factory number and the dotted writing around all the circumference. Some days later, the cheese is immersed in brine (a solution of water and natural salt); at the end of the salting, the wheels are ready to be aged.This marks the end of the strict production process and is the beginning of the ageing where only patience and care of the warehouse staff over the wheels (which need weekly cleaning /brushing) are requested.

Branding and Marks

The wheels of Parmigiano Reggiano produced by Boni are identified and recognizable by the numbers 2331 and 2332 imprinted on the crust. These numbers are issued by the Consorzio di Tutela, identifying the two dairies.