Parmigiano Reggiano produced with milk from red Reggiana cows

::- how to order -::

The procedure is intended as an order request: upon receiving your order request, our sales representatives will contact us to define all the details before making any payment.

• - select the desired format; Please remember that the highlighted price is indicative
• - complete the data as a normal purchase procedure until selecting the payment method 
• - as you can see, the only payment method is by bank transfer (just a formality to place the order)
• - by confirming the order you will be informed by email with the bank transfer request which MUST NOT BE CARRIED OUT
• - within 24/48 hours one of our sales representatives will contact you, first by email and then by telephone to communicate the exact weight and the relative amount
• - following, the summary information of the telephone interview will be communicated via email (...@bio-natural.eu)
• - the order is already prepared and available for shipment as soon as payment confirmation is received.

::- description -::

The milk of Red Cows has some qualitative characteristics that differentiate it from that of other bovine breeds.

The Red, for example, produces a third less milk than the Friesian breed, but has a greater yield in cheesemaking.

In particular, in the milk of Red Cows, there is a greater frequency of β casein, the fundamental protein in the process of transforming milk into cheese.

Furthermore, thanks to its characteristic enzymes, the cheese is better suited to long maturation, with consequent better digestibility.

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

Tradition joins innovation, with absolute respect for a process handed down over the centuries, in which the skill and passion of the cheesemaker become fundamental for the success of the cheese.

The cornerstones of this tradition are:

• the use of skimmed milk from the evening milking, which reduces the yield but increases the quality, creating the correct processing ratio between whole and skimmed milk;
• manual tapping, 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 every day's milk;
• slow processing through longer cooking times which allows you to obtain a better curd;
• salting in traditional surface tanks which allows the cheesemaker to follow the first days of life of the wheels moment by moment.

These, together with many small daily details and secrets handed down through generations, allow the repetition of a miracle called Parmigiano Reggiano Vacche Rosse 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.

Each breeder, each head of cattle and each form is traced and controlled by ANABORARE (National Association of Reggiana Cattle Breeders), which supervises both production and the finished product before being placed on the market.

The aim of the Red Cow Consortium is to preserve the Reggiana breed and to protect the tradition, culture and original values of Parmigiano Reggiano handed down for centuries.

Behind every form of Vacche Rosse there is a project that involves an entire territory united to give the world the best of its centuries-old tradition. Inside a piece of Parmigiano Reggiano delle Vacche Rosse, millenary and eternal knowledge, traditions and values are contained.

::- natural supplement -::

Parmigiano Reggiano Vacche Rosse, thanks to the particular characteristics of Razza Reggiana milk and the long maturation, is richer in essential amino acids, mineral salts and proteins.

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

For example, 50 grams of Parmigiano Reggiano Vacche Rosse 30 months has the same quantity of essential amino acids as a 200 gram steak, but unlike the latter it is digested in 30 minutes and not 3 hours.</p >

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

::- unique flavor -::

Parmigiano Reggiano delle Vacche Rosse is characterized by its strong straw-yellow color deriving from the use of green grass in the feeding of the cattle, with a more intense but never spicy flavour, tasty but sweet at the same time, a flavor that comes from the fusion of the 150 varieties of different herbs with which Razza Reggiana cattle are fed. We can describe its characteristics with the most varied sensorial adjectives, we like to define it simply as unique. Excellent to be enjoyed alone, in more or less daring combinations (from balsamic vinegar, to fruit, to jams or compotes) or as an ingredient to make our dishes special.