Since 2011, when 4 Madonne Caseificio dell’Emilia joined the cooperative of Reggiana Red Cow breeders, we have crafted Parmigiano Reggiano Red Cows PDO. Each step is meticulously cared for – from the milk collected on the farms, through the long maturation, to the cutting and wrapping that bring this remarkable cheese to your table.

The Reggiana Red Cow: origins and unique milk quality

Until the post-war years, the Reggiana Red Cow was a familiar presence in the farmyards of Emilia. With its striking red coat, it served farmers well as a versatile breed, providing milk, meat and strength for fieldwork. Its origins reach back to around the year 1000, most likely to Pannonia, in what is now Hungary.

The milk of the Reggiana Red Cow is especially prized for its unique qualities:

• naturally rich in protein (notably type B casein), calcium and phosphorus;
• the cream rises evenly, ensuring perfect balance;
• it coagulates quickly;
• it produces a firm, elastic curd;
• it delivers an excellent natural cheese yield.

For these reasons, the National Association of Reggiana Cattle Breeders (ANaBoRaRe) has set a minimum ageing of 24 months for Parmigiano Reggiano Red Cows. By comparison, conventional Parmigiano Reggiano PDO, typically made from Friesian milk, may be released after only 12 months of maturation.

Parmigiano Reggiano Red Cows, 30 months: flavour and balance

Parmigiano Reggiano, made from Red Cow milk and aged for over 30 months reveals the full complexity of this remarkable cheese and the heritage breed behind it:

• Appearance: a straw-yellow paste, compact yet crumbly.
• Aroma: intense, layered and long lasting.
• Flavour: rich and well-rounded, with notes of melted butter, fresh fruit, citrus and dried fruit. Even after prolonged ageing, it remains balanced and never overpowering.
• Texture: granular, crumbly and perfectly soluble on the palate.

Thanks to this extended maturation, Parmigiano Reggiano Red Cows is also more digestible, as the proteins naturally break down during the ageing process.

Perfect pairings with Parmigiano Reggiano Red Cows

This cheese is wonderfully versatile, perfect for both tasting on its own and enhancing your favourite recipes:

• With Balsamic Vinegar of Modena PDO: an iconic Italian match with this prestigious protected vinegar. Perfect too with fruit mustards and jams.
• With fruit: pairs beautifully with dried fruit, prunes and figs.
• With wine: excellent with Lambrusco, full-bodied reds or structured whites such as Albana.
• In your recipes: the ideal finishing touch for pasta, risotto and soups; also delicious in salads, adding extra depth of flavour.

Enjoy it with a glass of robust red wine or fresh figs for a combination that true cheese lovers will cherish.

How to store Parmigiano Reggiano Red Cows

Parmigiano Reggiano Red Cows should be kept at a temperature of 4–8°C.
As it is naturally delicate, it can easily absorb surrounding aromas, so avoid placing it next to strong-smelling foods such as fish, onions or herbs.

Storage tips:

• once removed from its original packaging, wrap tightly in cling film or seal in a vacuum pack;
• stored this way, it will retain its flavour and texture for over a month – and even longer if vacuum-sealed.

Why choose Parmigiano Reggiano Red Cows PDO

Choosing Parmigiano Reggiano Red Cows means supporting a rare Italian breed saved from the brink of extinction and endorsing a certified supply chain that works exclusively with pure Red Cow milk – never blended with other breeds.

By selecting this cheese, you are not only enjoying an authentic Italian excellence but also preserving biodiversity and centuries of dairy tradition.