Understanding Parmigiano Reggiano through its supply chain
BONI SpA was pleased to host a training visit by Etruria Retail, organized in collaboration with the Parmigiano Reggiano Cheese Consortium, with the aim of deepening knowledge of the product, its supply chain, and the values behind one of the most representative excellences of Made in Italy.
Around 50 Etruria Retail professionals took part in the day, including category managers, buyers, and in-store staff — key figures in the daily storytelling of the product to the end consumer.
A training opportunity designed to strengthen skills, awareness, and product culture.
From milk to cheese: the production cycle explained on site
The training program covered the entire production cycle of Parmigiano Reggiano PDO, allowing participants to observe each stage of processing up close.
The group was initially divided to visit, at the same time, the two BONI SpA–owned dairies, where milk is transformed every day in full compliance with the strict Production Regulations.
A concrete and immersive experience that made tangible the concepts of craftsmanship, precision, timing, and quality control — essential elements for truly understanding what it means to make Parmigiano Reggiano.
Aging: time as an essential ingredient
The journey continued at BONI SpA’s main aging warehouse, a facility capable of housing up to around 100,000 wheels, where Parmigiano Reggiano matures slowly and develops its distinctive characteristics.
Inside the warehouse, a guided tasting was led by an expert taster from the Parmigiano Reggiano Consortium, featuring a comparative tasting of wheels aged 12, 24, and 30 months.
A highly valuable educational moment, designed to refine participants’ ability to recognize sensory differences, structure, aromas, and complexity according to aging time.
The BONI integrated supply chain: where everything begins
Another key focus of the visit was an in-depth look at BONI SpA’s integrated supply chain model, which starts with agricultural production and continues all the way to the consumer’s table.
BONI relies on a company-owned farm, a well-structured and advanced livestock operation where over 2,000 dairy cows of the Frisona and Bruna Alpina breeds are raised and fed with locally grown forage across hundreds of hectares of farmland.
A virtuous system that ensures control, traceability, and consistent quality, fully respecting animal welfare and the environment, also thanks to the constant presence of veterinarians and nutritionists.
Training, relationships, and shared value
The day concluded with a convivial moment at the farm, where guests enjoyed a tasting of selected BONI SpA products.
This was followed by the presentation of certificates of participation by the Parmigiano Reggiano Consortium, officially recognizing the training program completed.
This visit stands as a concrete example of how training, collaboration, and product culture are essential tools for enhancing Parmigiano Reggiano throughout the entire supply chain — from production to the point of sale.
For BONI SpA, being chosen by the Consortium as a training venue confirms our role as a benchmark in the sector and reinforces our commitment to investing in the spread of authentic knowledge — built on expertise, transparency, and passion.
