The Brown Cow is a placid and rustic animal that has been a part of the countryside around Parma for ages. It produces milk that is ideal for creating cheese since it is high in fat.
It is the Italian strain of the Bruna Alpina breed, which has existed in Italy since the 16th century. It is descended from animals imported from Switzerland, Austria, and to a lesser extent, Bavaria, which have adapted to our environment and, more recently, have been rebred with the American Brown Swiss strain.
TERRITORY
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PARMA
The city is situated between the Po Valley, the Tuscan-Emilian Apennines, and the Ligurian coast in the northern part of Emilia-Romagna, along the Via Emilia. Its central district, which is abundant in artistic masterpieces, roomy green spaces, and tiny and huge treasures from many centuries, welcomes both tourists and locals in the elegant setting of…
PRODUCT
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PARMIGIANO REGGIANO BROWN COWS
Brown cow’s milk makes it possible to obtain a tasty yet delicate Parmigiano Reggiano. It has a typical straw colour, derived from a predominantly hay diet, with a taste and texture that melts in the mouth at 24 months and gives off an incredibly full sensation. Genetically, the Brown Cow breed carries the B variant…
ANTICHE RAZZE 