Parmigiano Reggiano produced with milk from red cows of the Reggiana breed

The milk of red cows has certain qualities that distinguish it from that of other breeds of cattle.

For example, red cows produce a third less milk than Friesian cows, but they have a higher yield in cheese production.

In particular, Red Cow milk has a higher frequency of β casein, the protein essential for the process of transforming milk into cheese.

Furthermore, thanks to its characteristic enzymes, the cheese is better suited to long ageing, resulting in improved digestibility.

The excellence of Parmigiano Reggiano Vacche Rosse is achieved by pursuing it at every stage of production, without compromise.

Tradition is combined with innovation, with absolute respect for a production process handed down over the centuries, in which the skill and passion of the cheesemaker are fundamental to the success of the cheese.

The cornerstones of this tradition are:

• the use of skimmed evening milk, which reduces yield but increases quality, achieving the correct processing ratio between whole and skimmed milk;
• manual spinning, i.e. the breaking of the curd done manually by the cheesemaker and not mechanically, which makes each wheel unique and gets the best out of the milk every day;
• slow processing through longer cooking times, which allows for a better curd;
• salting in traditional surface tanks, which allows the cheesemaker to monitor the first days of the cheeses' life moment by moment.

These, together with many small daily details and secrets handed down through generations, allow the miracle that is Parmigiano Reggiano Vacche Rosse to be repeated every day.

The annual production of Parmigiano Reggiano Vacche Rosse is around 15,000 wheels, compared to around 3,200,000 wheels of traditional Parmigiano Reggiano.

Every farmer, every head of cattle and every wheel is tracked and monitored by ANABORARE (National Association of Reggiana Cattle Breeders), which supervises both production and the finished product before it is placed on the market.

The aim of the Vacche Rosse Consortium is to preserve the Reggiana breed and protect the tradition, culture and original values of Parmigiano Reggiano, handed down over centuries.

Behind every wheel of Vacche Rosse cheese there is a project involving an entire region, united to give the world the best of its centuries-old tradition. A piece of Parmigiano Reggiano from Vacche Rosse encapsulates knowledge, traditions and values that are both ancient and eternal.

::- natural supplement -::

Thanks to the special characteristics of Reggiana milk and the long ageing process, Parmigiano Reggiano Vacche Rosse is richer in essential amino acids, mineral salts and proteins.

It is a privileged source of calcium and at the same time is lactose-free. All this in a concentrate of highly digestible nutrients.

For example, 50 grams of 30-month Parmigiano Reggiano Vacche Rosse contains the same amount of essential amino acids as a 200-gram steak, but unlike the latter, it can be digested in 30 minutes rather than 3 hours.

Furthermore, thanks to a diet based on green grass, Parmigiano Reggiano Vacche Rosse is naturally rich in beta-carotene and flavocytes and is a fundamental source of CLA (conjugated linoleic acid), whose benefits have an immunomodulatory and anti-carcinogenic action and promote lean body mass (muscle) at the expense of fat mass.

::- unique flavour -::

Parmigiano Reggiano Vacche Rosse is characterised by its distinctive straw colour, which comes from the cows being fed on green grass. It has a more intense but never pungent flavour,

savoury yet sweet at the same time, a flavour that comes from the fusion of the 150 different varieties of grasses that the Reggiana cows feed on.

We could describe its characteristics using a wide range of sensory adjectives, but we prefer to simply call it unique.

Excellent on its own, in more or less daring combinations (with balsamic vinegar, fruit, jams or compotes) or as an ingredient to make our dishes special.