The best italian cheeses>Products for export
  • Selezioni Boni

Our selections

Pecorino Romano
Pecorino Romano has a Sardinian hystory: Sardinian people who emigrated to Lazio, started the production of this cheese. Because of its originis, we decided to select our Pecorino Romano directly in Sardinia, during a long trip from diary to diary. By this way, we found a producer able to supply us a high quality cheese, constant in the taste and never too spicy.

Pecorino Sardo
Pecorino Sardo is really the king of Italian Pecorini, both hard or fresh. The cheese is produced in little crafty dairies, where traditions are handed down from fathers to sons, and that’s why this unique sheep cheese is well known all over the world. Our goal has been to find the best dairy.

Pecorino Toscano
After a long selection of producer, we found just the cheeses we wanted on the heart of Maremma. According to us, our supplier is one of the better Pecorino Toscano producer in the production area; great care in the production and patience in the aging period, allow this cheese to be a resounding good.

We went to Lombard Alps to look for a dairyman with an obsessive care in the production of this cheese. Gorgonzola could be soft and creamy if it’s sweet, or with a strong and moldy taste if it’s spicy.

The producer we selected for Gonzonzola, produces also, with the same care, this Taleggio. Its taste is sweet, lightly aromatic and it has a very characteristic smell.

Buffalo mozzarella
We selected Buffalo mozzarella produced in Paestum (a little village in the province of Salerno) because, according to us, there’s the perfect natural environment for buffalos’ grazing. Moreover,the dairyman, cuts off the mozzarella’s bocconcini one by one, by hand.

We found just the Provolone we wanted for our clients between Garda Lake and the city of Verona: it can be fresh or strong, in whole wheels or vacuum packed, but its quality is always high.

Boni selects the best Fontina from Val d’Aosta, which is totally produced with milk coming from 1000m mountains.

  • 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.