Since 2011, after the merger with Latteria sociale Giardina in Arceto di Scandiano (Reggio Emilia), we have become producers of “Parmigiano Reggiano Vacche Rosse” (red cow type), monitoring the entire production chain.
The Red “Reggiana” Dairy Cow is an indigenous breed and since 1000 A.C. has belonged to the areas of Reggio Emilia and Modena. It is robust and long-lived and comes from Northern Italy. Red dairy cows are bigger but make as much as three times less milk than Frisian breed cows. Because of the limited quantity of milk they make, red cows were on the verge of extinction but finally brought back to milk production thanks to a group of cattle farmers who joined in a consortium named “Consorzio Vacche Rosse Reggio Emilia”.
This cheese features a typical non-white, straw yellow colour resulting from dairy cows’ nutrition exclusively based on grass, hay and GMO-free cereals.
The “red cow” type of Parmigiano Reggiano is tasty but not spicy, features fine texture and flakiness as a result of 24 month long maturation. This cheese is only branded after 2 years. This long maturation makes it more digestible and increases calcium, phosphorus and protein levels therein, making it ideal for newly born babies, children, adults, sportspeople and basically anybody who needs a major intake of calcium.
Parmigiano Reggiano Vacche Rosse is served in different ways: flaked with drops of balsamic vinegar, grated over pasta or in other recipes. It is just right with Lambrusco wine as well as other robust, red wines or white passito.
Buy 24 months old Parmigiano delle Vacche Rosse from our stores!
Every single piece must show the“Vacche rosse – razza reggiana” fire-stamp on it to prove authenticity.
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