Since 2011, after being merged with a milk factory near Reggio Emilia, we have become producers of “Parmigiano Reggiano Vacche Rosse” (red cow type), and monitored the entire production chain.
The red “Reggiana” dairy cow is robust, long-lived and hard worker. It is prolific and disease-resistant. It originates from northern Italy. Red dairy cows are bigger than Frisian breed cows, but make as much as three times less milk than them. For this reason, red cows were on the verge of extinction but finally saved by a group of cattle farmers who joined in a consortium named “Consorzio Vacche Rosse Reggio Emilia”.
Red cow’s milk contains a great quantity of fats and a protein called casein, which is essential for milk processing especially when it turns into long-aged cheese.
With this premium quality milk we make Parmigiano Reggiano Vacche Rosse (red cow type) which features very high nutritional values, resulting from fatty acids in it.
Parmigiano Reggiano Vacche Rosse (red cow type) has a typical non-white, straw yellow colour resulting from dairy cows’ nutrition exclusively based on grass, hay and cereals.
Parmigiano Reggiano Vacche Rosse (red cow type) is tasty but not spicy, it features fine texture and flakiness as a result of 24 month-long maturation. Before it becomes branded as Parmigiano Reggiano Vacche Rosse, it must be cured for a minimum of two years (24 months).
Parmigiano Reggiano Vacche Rosse (red cow type) is served in different ways: flaked and sprinkled with drops of balsamic vinegar, grated over pasta or in many other recipes. It is just right with Lambrusco wine as well as other robust, red wines or white passito wine.
Buy 24 months old Parmigiano Reggiano Vacche Rosse (red cow type) from our groceries or shop it now on-line, together with many other made in Italy dairies and products.