Produced with milk from Red Cows of the Reggiana breed fed exclusively with NO GMO certified grass, hay and feed and with the absolute prohibition of any food technique that serves to force production, for the utmost attention to animal welfare.
The milk of the Red Cows of the Reggiana breed has some qualitative characteristics that differentiate it from traditional Parmigiano Reggiano. The Rossa produces a third less milk than the Friesian breed, but has a higher yield in cheese making. In particular, in the milk of Red Cows there is a variant of Casein, the fundamental protein of the process of transforming milk into cheese, which guarantees a better predisposition of the cheese to long aging, with consequent better digestibility. For this reason, the production regulations for Parmigiano Reggiano Vacche Rosse provide that the product can be marketed only after a minimum of 24 months of maturation, compared to 12 for traditional Parmigiano Reggiano. The result is a cheese which, despite its long aging, maintains a sweet, delicate and persistent flavor. Furthermore, the organoleptic properties are also different. Characteristic is the straw yellow color, the elasticity of the grain, the intense but delicate aroma even after thirty months of aging.
BREED
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RED COWS
Around the year 568, barbarian invasions brought with them herds of cattle with their distinctive red coats that had been stolen from the vast plains of southern Russia and Pannonia.The monks who started making the forerunner of today’s Parmigiano Reggiano in the 12th century used these primitive cows as a point of reference. At the…
TERRITORY
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REGGIO EMILIA
Reggio Emilia is a city in northern Italy’s Po Valley that is situated on the Via Emilia and is bordered to the west by Parma and the east by Modena. Bologna is about 50 km away. The Po River separates it from the Mantua province to the north, while the Apennines form its southern boundary…
ANTICHE RAZZE 