Parmigiano Reggianowhole wheels

Boni SPA produces around 90.000 wheels of Parmigiano Reggiano every year in two dairies the company 100% owns (PR2331 and PR2332); of these, 60000 wheels belong to the factory number PR2331 . The activity includes also the purchase and the seasoning of a lot of other cheese stored in the Boni warehouses. All these forms come from dairies located in the Parmigiano Reggiano region, especially the area of Parma and Reggio Emilia, especially selected for their reputation in quality and consistency.

Parmigiano Reggiano wheel "L'Eccellenza"

The factory number PR2331 includes the wheels with the highest quality standards in structure, weight and organoleptic characteristics. Those are all branded with the name : “BONI, l’Eccellenza” .


Characteristics

Average weight: 40 Kg
Ingredients: milk, salt, rennet
Storage and seasoning temperature: +18°C / +20°C

Seasoning

This not so long aged cheese melts very quickly, therefore is excellent for baked dishes or sauces. Also, it is great to be layed on carpaccio, meat, salami or salads because it does not contrast others flavors but harmonizes them all.

This cheese contains a strong lactic base, together with notes of herbs, fruits, fresh vegetables and, sometimes, flowers. It is excellent in cubes for an aperitivo, together with white wine or eaten with fresh fruit such as pears or green apples.

Aromas are stronger and the cheese is a mix between sweet and strong taste, very crunchy and soluble. Perfect when combined with red wine. Excellent if served with a fruit salad with some balsamic vinegar from Modena or Reggio Emilia. It can also give a great touch to any kind of dried fruits, and combined with plums or dried figs it is extremely delicious .

This cheese, rich of nutritional elements, is more dried, crunchy and grainy. The flavour is stronger and contains notes of dried fruits and spices. It is excellent, due to its strong flavor, with red wines and white passito wines. Parmigiano Reggiano “stravecchio” is perfect to season pasta and soups, with balsamic vinegar from Modena and Reggio Emilia or with honeys and mustards.


Cutting

After reaching the desired ageing, part of the wheels are sold whole, others go through the packing department, they are cut, sliced and packed. When the wheels are cut we have “the truth moment ” because, only when you open the wheel, you can see the inside yellowish grainy texture and you can smell and taste the typical features of Parmigiano Reggiano.

Traditional horizontal half wheel cut

( half wheel )

1/32° of wheel

( ab. 1 kg portion )

1/16° of wheel

( ab. 2 kg portion)

1/8°of wheel

( ab.4 kg portion )

1/4° of wheel

(ab. 8 kg portion)