The best italian cheeses>Products for export

  • Asiago d'allevo DOP

Asiago d’Allevo DOP in 14kg wheels

Asiago d’Allevo DOP
in 14kg wheels

As we can easily understand by its name, this cheese is produced in the Asiago upland, in the provinces of Vicenza and Trento and in some municipality of the provinces of Padua and Treviso. There are two different types of Asiago: hard (“d’allevo”) and soft (“pressato”); Boni selects and commercializes the hard one, which is made with raw, semi-skimmed  milk, and which is aged from 3 months to over one year. The taste of hard Asiago becomes a bit spicy with aging.

  • 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.