Ferrarini & Bonetti Dairy
Parmigiano Reggiano quality,for over 50 years
Every day Ferrarini & Bonetti produces Parmigiano Reggiano using milk sourced exclusively from its own farms, turning expertise, territory and passion into an authentic product.
Parmigiano Reggiano
quality, for over 50 years
Every day Ferrarini & Bonetti produces Parmigiano Reggiano using milk sourced exclusively from its own farms, turning expertise, territory and passion into an authentic product.
A controlled production,
from the supply chain to PDO quality
Every day Ferrarini & Bonetti carefully oversees every stage of Parmigiano Reggiano PDO production: from feeding the cows with fresh local forage and the quality of the raw milk, through to slow natural aging — from over 12 months up to 90 months — and the PDO stamp by the Consortium on every single wheel. An integrated, transparent supply chain — from farm to dairy — ensuring authenticity, traceability and the highest respect for Parma’s cheesemaking tradition.
The Raw Material
Our herd — over 600 head of cattle — is fed exclusively on crops and forage grown on our own land, ensuring a dairy production of the highest quality.
The Supply Chain
An integrated system that controls every stage of production, from the land and forage through to the final product, enhancing the territory and the continuity of quality.
The Production
The master cheesemaker’s expertise, the result of a tradition handed down through generations, is decisive in the transformation of milk into Parmigiano Reggiano.
The Aging
A long wait in our warehouses, where over 60,000 wheels rest slowly until they develop structure, aroma and character.
DOP Quality
Only wheels that pass the Consortium’s rigorous inspections receive the PDO mark: the guarantee of Italian excellence recognised worldwide.
A family story
From the dream of Silvestro Ferrarini and Liliana Bonetti was born a journey built on daily dedication, love for the land and a genuine commitment to quality. A legacy that continues to this day, together.
in 3 consecutive years
from 40 countries worldwide
at the competition
on the judging panel
Parmigiano Reggiano awarded
at the World Cheese Awards
From 2023 to 2026, Ferrarini & Bonetti PDO Parmigiano Reggiano has won 5 consecutive medals at the World Cheese Awards — the world’s most prestigious international cheese competition, featuring over 4,000 cheeses from 40 countries and a jury of more than 260 experts including affineurs, Michelin-starred chefs and food journalists. A recognition that rewards not just the final product, but the entire artisan production chain: from the milk collected each morning at our farm in Montechiarugolo, Parma, to the slow aging in our maturing rooms, certified PDO by the Consortium.
Three consecutive years of awards — including Gold, Silver and Bronze medals for agings ranging from 18 to over 40 months — confirm that the quality of our Parma dairy is not a one-off achievement but a consistent standard, verified annually by an independent international jury. Our 40-month aging won the coveted Gold medal 2024–2025, the highest distinction awarded by the World Cheese Awards.
Parmigiano Reggiano
30-39 months
2025 - 2026
Parmigiano Reggiano
over 40 months
2025 - 2026
Parmigiano Reggiano
over 40 months
2024 - 2025
Parmigiano Reggiano
30-39 months
2024 - 2025
Parmigiano Reggiano
18-23 months
2023 - 2024
Parmigiano Reggiano
30-39 months
2025 - 2026
Parmigiano Reggiano
over 40 months
2025 - 2026
Parmigiano Reggiano
over 40 months
2024 - 2025
Parmigiano Reggiano
30-39 months
2024 - 2025
Parmigiano Reggiano
18-23 months
2023 - 2024
Eight expressions of Parmigiano Reggiano
PDO Parmigiano Reggiano changes character, aroma and texture as time passes. From the minimum aging of over 12 months — with its delicate notes of fresh milk and soft texture — to the extremely rare Gran Riserva of 90 months, almost eight years of silent maturing in our aging rooms in Montechiarugolo, Parma: each expression tells a different story of Italy’s most awarded cheese. Tyrosine crystals — the hallmark of long maturation — multiply with aging, giving the paste an increasingly granular structure and growing aromatic intensity.
All our Parmigiano Reggiano cheeses aged over 30 months are naturally lactose-free, rich in calcium, proteins and essential amino acids. Select an aging stage to explore its sensory profile, ideal food pairings and how to experience it in person during a guided tour of our dairy.
over 12 months
Delicate notes of fresh milk, yogurt and butter, with vegetal hints of grass and boiled vegetables. Soft, elastic paste with the first tyrosine crystals barely visible. Perfect grated over fresh pasta, light risotto or paired with acacia honey and walnuts. The minimum PDO aging: the ideal starting point to discover authentic Parmigiano Reggiano.
Discover moreWhat people say about us
Authentic reviews from people who visited our dairy or purchased our Parmigiano Reggiano.
Discover the dairy and plan your guided tour
If you are looking for Ferrarini & Bonetti dairy information and guided tours near Parma, start with these pages.
- The DairyHow Parmigiano Reggiano is crafted day by day.
- Guided ToursWalk through production and aging areas.
- Supply ChainFrom feed to milk with full quality control.
- TerritoryWhy Food Valley is ideal for excellence.
- HistoryCompany heritage and production know-how.
- Parmigiano ReggianoDedicated page coming soon: origin, PDO rules, and tasting profile.
Experience the world of Parmigiano Reggiano up close
Step into the heart of our dairy, discover each stage of production and let yourself be guided through an authentic experience of tradition, land and tasting.
- Guided tour
- Dairy and ageing rooms
- Final tasting
