Refiners' Trade>Territory, quality and safety
  • Il territorio

Territory, quality, safety

Boni P&o always selects the cheeses after a set of features tests.

The first step is the selection of the producer: even if there is just one way to produce the cheeses, and above all Parmigiano Reggiano, there can be a lot of differences from one production to the other, because seasons change, animals don’t use to eat the same fodder all the year round and the warehouses are not all the same.

Moreover, each dairyman is obviously different from his collegues. Boni knows from years and years the best producers of each cheese, and works just with them.

It can however happen, also to the best dairymen, that the production results not perfect at all. To avoid any kind of problems during the aging, Boni P&O, selects the wheels one by one beating them all (to test quality) and than, during the aging process, repeats tests to check the quality of the aged product.

By this way, the company is quite sure (because the cheese remains a natural product, so a not totally predictable one) of the high quality of the cheese that will be sent to clients.

  • Parmigiano Reggiano

    Parmigiano Reggiano

    Still today, as in the past, the production of Parmigiano Reggiano requires experience, care and passion. It is more than 8 centuries that Parmigiano Reggiano is produced by dairymen following the same production steps.
  • Grana Padano

    Grana Padano

    Tastes and scents are very similar one wheel to the other, strictly connected with the cheese aging: softer and sweeter if the cheeses is between 10 and 19 months old, more spicy and straw in scent as the cheese becomes older.