Parmigiano Reggiano is one of the most ancient and rich cheese ever known.
The milk of Vacche Rosse (Red Cows) of Reggiana’s breed has some qualitative characteristics that differ from the traditional Parmigiano Reggiano.
In particular in the Vacche Rosse milk there is a variation of the casein, the essential protein in the process of transforming the milk in cheese, that guarantees a better aptitude for the cheese to a long ageing, with a consequent better digestibility. For that reason the production regulations of Vacche Rosse Parmigiano Reggiano provide that the product can be sold only after at least 24 months of ageing, compared to the 12 months of the traditional Parmigiano Reggiano.
The result is a cheese that, despite the long ageing, has a sweet, delicate, persistent taste and lactose free. Moreover, also the organoleptic features are different. Characteristic is the straw yellow colour, the elasticity of the grain, the strong but delicate aroma even after 30 months of aging.
This Parmigiano Reggiano is produced in Emilia Romagna Region, by Consorzio Vacche Rosse.
This post is also available in: FR