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.