Quality Mozzarella Cheese For Pizza

FOB Price 5 - 6 USD / Ton

MOQ	1 Ton/Tons

Quick Details (View All)

Product Type	Cheese	Type	Blue Mould Cheese
Cheese Type	brie	Processing Type	CHOPPED
Origin	blended	Packaging	BAG, BOTTLE, BOX, BULK, Vacuum Pack, SACHET
Certification	A.O.C., P.D.O.	Fat Content (%)	100
Shelf Life	24 months	Weight (kg)	25
Place of Origin	United States	Brand Name	Cheese
Model Number	Cheese	Ingredients	Cow Milk
Taste	Cheese	Protein	32 - 42 %

Product Details

Azienda Agricola Bonat - Parmigiano Reggiano - 26/28 Months - kg 9/10 (Quarter)

The Accademia ALMA Cucina managed by the chef Gualtiero Marchiesi has assigned the gold medal ALMA CASEUS 2012 for the 28-month-aged Parmigiano Reggiano.

The Bonati family has been a family of farmers for 4 generations and runs a farm in the countryside of Parma. Today they have approximately 100 cows which produce milk that they transform into Parmigiano Reggiano in the cheese factory and then mature the product in the aging stock. They manage everything by themselves: from the food for the animals, to the milk they produce, to the transformation into cheese to the selling.

Their cows eat mainly centennial meadow hay containing grass and essences unknown and extremely rare in the meadow of most recent planting. The richness of this hay gives the milk and therefore the cheese exclusive flavourings. The whole producing cycle is handmade and allows to obtain an high quality product, followed with precision in every single detail, in order to reach a perfect traceability.

When Parmigiano Reggiano Bonat reaches two years of aging is reassessed by the Consorzio di Tutela experts and only the best and correctly aged cheese wheels are branded with the second brand "Extra" and at this point only the best one reach the 3,4,5,6,7 or even 10 years of aging.

Parmigiano Reggiano Bonat becomes a cheese with extraordinary qualities, rewarded in a lot of international contests. It is also sought-after by the best restaurants in Italy and alla round the world, such as the AIMO e NADIA restaurant in Milan, the ENOTECA PINCHIORRI in Firenze, the Fromagerie Laurent Dubois Meilleur Ouvrier de France, Le Coque d'Or in Tokyo, the Four Seasons in Los Angeles, inITALY in Singapore and Caves Wengler in Luxembourg.