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 of k-casein, which has the following characteristics: better incorporation of fat and protein in the cheese, a more elastic curd, shorter coagulation and firming times, less structured and more consistent curd, a higher percentage of calcium and phosphorous.
BREED
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BROWN COWS
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.…
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…
ANTICHE RAZZE 