Parmigiano-Reggiano Red Cows PDO

Parmigiano-Reggiano Vacche RosseIt is a kind of Parmigiano-Reggiano cheese produced solely with the milk of Red Cows, which are only bred in the province of Reggio Emilia. Its origin dates back more than 8 centuries ago.

It is a product of superior quality, extremely hard to find, and with different qualities than the traditional Parmigiano-Reggiano. This cheese is straw-coloured and not white, especially during the summer months. The internal mass is granulated and breaks into flakes. The aroma and taste are very particular. This cheese is sweet and flavourful without being spicy, even after having aged long (32-36 months), exactly as the original Parmigiano-Reggiano used to be.

The minimum aging is 24 months, while for the traditional Parmigiano-Reggiano is 12 months.

Product details

Line/s: Cheeses

Main features:

  • History of the product
  • Strong territorial characterization
  • Quality control guaranteed by the Consortium

Packaging: Pieces weighing from 500 gr to 1.5 kg in vacuum-sealed bags. Whole wheel available upon request

Ingredients: Milk, salt, whey and natural rennet. For consumers who require special instructions, contains milk.

Nutrition facts: 100 gr of Parmigiano-Reggiano contain: Water: 30.8 gr Total Protein: 33.0 gr Fat: 28.4 gr Calories: 392 Kcal

Expiration: 6 months from date of packaging

Storage: Store in a cool place, from 4° to 8°, away from heat sources

Recommendations for use: Parmigiano-Reggiano Red Cows is a product that lends itself to be consumed in flakes or grated on pasta, omelettes and sauces

History of the product

- History of Parmigiano-Reggiano cheese

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