Made exclusively with milk from alpine brown cows, this Parmigiano is produced by only a handful of producers in Emilia-Romagna. The alpine brown cow produces milk with a higher casein content than normal cow's milk, making the cheese exceptionally creamy and flavorful. Aged for at least 30 months, its nutty crunch is hopelessly addictive.

The farm is run by Georgio Bonati and his son Gianluca who currently have about 100 cows that produce milk only for their Parmigiano Reggiano.

Milk: Cow, unpastuerised
Origin: Italy

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